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Roasted Squash and Pesto Bake

A deliciously warming vegetarian bake featuring roasted butternut squash, creamy ricotta, goat's cheese, and homemade basil pesto.

VegetarianMain CoursePestoCheesySquash
Estimated Nutrition
Calories
708.8
kcal / serving
4252.8 kcal total
Carbs
17.4g
per serving
104.5 g total
Fat
63.7g
per serving
382.1 g total
Protein
19.7g
per serving
118.4 g total
Cook Time
25
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
serving
Chutney
Dairy
125
g
Pecorino
Grated
150
g
Ricotta
150
g
Goats Cheese
1
piece
Egg
Free-range
100
g
Pecorino
Grated
NutsSeeds
1
tbsp
Pine Nut
1
clove
Garlic
1
bunch
Basil
Leaves only
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
clove
Garlic
Sliced
OilsFats
175
ml
Extra Virgin Olive Oil
1
dash
Vegetable Oil
Vegetables
1
piece
Onion
Sliced
400
g
Butternut Squash
Roasted, cubed
24
piece
Sun-Blushed Tomato

Method

1
2
3
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