ROASTED SQUASH WITH PESTO & MOZZARELLA

Roasted squash with pesto & mozzarella image

Bake squash with peppers and onions then serve in a salad with basil sauce and creamy cheese - full of goodness and low calorie too

Provided by Good Food team

Time 55m

Number Of Ingredients 9

Ingredients

1 small butternut squash , halved and sliced into 2cm-thick slices
3 tsp olive oil
1 tsp dried crushed chilli
1 red onion , cut into thin wedges
2 red peppers , cut into chunky pieces
50g bag rocket leaves
juice ½ lemon
125g ball light mozzarella
4 tbsp fresh pesto

Steps:

Heat oven to 220C/200C fan/gas 7. Place the squash on a large baking tray. Toss with 2 tsp of the oil, chilli and seasoning. Bake for 15 mins.
Take tray out of the oven and turn the squash. Scatter the onion and peppers over the top and return to the oven for a further 25 mins or until vegetables are tender and lightly charred.
Toss the rocket leaves with the remaining oil, lemon juice and some pepper. Pile onto plates and divide the squash, onion and peppers on top. Tear the mozzarella over the salads and spoon over the pesto. Serve warm.

Nutrition Facts : Calories 277 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium