Roasted Butternut Squash with Broccoli Pesto
Recipe type: Lunch, Dinner, Supper
Prep time: 
Cook time: 
Total time: 
Serves: 2
Packed with nutrients, vitamins and lots of health boosting goodness, this dish is certainly one that excites the taste buds!
  • 1 organic butternut squash (approx 1kg, I used Coquina squash)
  • 1.5tsp sea salt
  • ⅓ cup pommegranate seeds
  • 1 tbsp capers
  • 4 florets of broccoli (about 100g)
  • 1tsp ground pepper
  • 15 whole brazil nuts
  • ½ cup olive oil + approx 1 tsb to drizzle on to butternut squash
  • 15 g basil
  • Fresh corriander leaves for decoration
  1. Preheat oven at 170°c /338°F
  2. On to a baking sheet place your two halves of butternut squash, seeds scooped out
  3. Drizzle with olive oil, sea salt and pepper
  4. Place in oven for approx 45 minutes until you can place a fork in it easily and the flesh has started to move away from the skin and brown
  5. For the brocoli pesto: (this makes enough to fill a small kilner jar so is enough for the meal and for a few meals after)
  6. In to a food processor place the brazil nuts, olive oil, brocoli, ½ tsp sea salt, basil and blend. You will probably have to use a spatula to scrape down the sides until it's all smooth and combined
  7. Add more olive oil if its not smooth enough and keep blending until paste like
  8. Have a taste and add more salt to taste!
  9. Once the butternut squash has come out of the oven spoon about 1 tbsp on to the squash and spread along until covered
  10. Sprinkle on pommegranates and capers and drizzle with some olive oil
  11. Serve straight away or store in the fridge in a sealed container and eat within 3 days