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Roasted Shallots and Butternut Squash with a Pesto sauce

A very easy vegetarian meal made in one roasting tin; everything can be prepared beforehand and simply popped into the oven when you get home.

Meals in Minutes
Preparation Time
10 minutes
Cooking Time
40 minutes


Pre heat oven 200c/180c fan/Gas 6.

Place the prepared shallots and squash or pumpkin into a roasting tin, sprinkle over the olive oil. Cook for approx 30-40 minutes until softened and beginning to brown. Stir in the pesto.

Heat the lentils according to pack directions and serve with the roasted vegetables piled on top.

This is a recipe by
Pam Lloyd
View all my recipes
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