Roasted Shallots and Butternut Squash with a Pesto
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.
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.
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
1 tbsp olive oil
1 tub 145g ready made fresh pesto
1 x 250g packet ready to eat puy lentils (we used Merchant
heat oven to 200°C / Gas 6.
the prepared shallots and squash or pumpkin into a roasting
tin, sprinkle over the olive oil.
for approximately 30 to 40 minutes until softened and beginning
in the pesto.
the lentils according to pack directions and serve with
the roasted vegetables piled on top.
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