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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.

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Meals in Minutes
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Preparation Time
10 minutes
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Cooking Time
40 minutes
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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.

UK Shallot Author
This is a recipe by
Pam Lloyd
View all my recipes

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