Roasted Shallots and Butternut Squash with Pesto
Serves: 4
Ingredients:
16 shallots, peeled1 butternut squash, peeled and cubed
1 tbsp olive oil
145g fresh pesto
250g ready-to-eat puy lentils
method:
- Preheat the oven to 200°C/180°F/Gas 6.
- Place the prepared shallots and squash into a roasting tin, then sprinkle over the olive oil. Cook for approximately 30-40 minutes, until softened and beginning to brown. Stir in the pesto.
- Meanwhile, cook the lentils according to packet instructions. Arrange them over the bottom of a serving platter, then place the shallots and squash on top. Season with salt and pepper.
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