Squash Wedges with Almond Pesto
- Prep: 15 Minutes
- Cook: 35 - 40 Minutes
- Serves: 6
Calories | 102 |
---|---|
Carbs | 8.5 |
Fat | 6.1 |
Protein | 2 |
Free From |
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Ingredients
- 1 whole squash, halved, deseeded and chopped into wedges (leave the skin on)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt to taste
- Pomegranate seeds
For The Almond Pesto
- 1 tbsp almond butter
- Juice of 1 lemon
- 1 tbsp olive oil
- 2 cloves garlic roughly chopped
- Small handful flat leaf parsley, roughly chopped
- Salt & pepper
Method
- Preheat the oven to 180°C/350°F/gas mark 4.
- Place the squash wedges on a baking tray, drizzle with olive oil and sprinkle with garlic powder, onion powder and salt.
- Place in the oven to cook for 35–40 minutes until the wedges are soft in the middle.
- Once cooked allow to cool and place on a bed of rocket, sprinkle with pomegranate seeds.
To Make the Almond Pesto
- Place all the pesto ingredients in a food processor and blitz until smooth but keep a little texture.
- Add a little more lemon juice and olive oil to reach your desired texture. Spoon the pesto over the squash and enjoy.
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