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
Squash Wedges Almond Pesto


  • 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


  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Place the squash wedges on a baking tray, drizzle with olive oil and sprinkle with garlic powder, onion powder and salt.
  3. Place in the oven to cook for 35–40 minutes until the wedges are soft in the middle.
  4. Once cooked allow to cool and place on a bed of rocket, sprinkle with pomegranate seeds.

To Make the Almond Pesto

  1. Place all the pesto ingredients in a food processor and blitz until smooth but keep a little texture.
  2. Add a little more lemon juice and olive oil to reach your desired texture. Spoon the pesto over the squash and enjoy.