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Roasted Shallots and Butternut Squash with a Pesto sauce


Roasted Shallots and Butternut Squash with a Pesto sauceThis recipe for Roasted Shallots and Butternut Squash with a Pesto sauce is published courtesy of www.ukshallot.com. Taking roasted veggies to a new level, this combination of filling butternut squash, healthy lentils and sweet roasted shallots is super simple to make and uses ready-made pesto. A very easy vegetarian meal made in one roasting tin. Everything can be prepared before hand and simply popped into the oven when you get home. This makes a perfect midweek supper.

There is nothing quite like shallots for adding a uniquely delicate, sweet, piquant flavour. With their superior taste, shallots transform everyday meals into something extra special.

Shallots form a vital part of the chef's mise en place and are at the heart of many classic dishes. Professional chefs and passionate home cooks know that shallots are a crucial ingredient in stews and casseroles but they are also fantastic in stir fries, breads, sauces, tarts, soups, salads and curries.


16 shallots, peeled
1 butternut squash or pumpkin, peeled and cut into chunky cubes
1 tbsp olive oil
1 tub 145g ready made fresh pesto
1 x 250g packet ready to eat puy lentils (we used Merchant Gourmet)


  • Pre heat oven to 200°C / Gas 6.

  • Place the prepared shallots and squash or pumpkin into a roasting tin, sprinkle over the olive oil.

  • Cook for approximately 30 to 40 minutes until softened and beginning to brown.

  • Stir in the pesto.

  • Heat the lentils according to pack directions and serve with the roasted vegetables piled on top.

Serves 4

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