When the first autumn squashes start coming in from the garden, this is one of our go-to dishes. Sweet, caramelised butternut paired with tangy cheese and nut pesto. If you’re feeling like it, add a touch of heat from chilli. It’s simple, hearty and full of flavour. Perfect as a main with a salad or grains, or for a Sunday roast. We paired ours with Cavolo Nero and Shiitake for an extra layer of buttery umami deliciousness.

Ingredients

• 2 small butternut squash
• 2 tbsp olive oil
• 1 jar of Wild Pesto (a dollup for each half of squash)
• Sea salt and cracked black pepper
• 1 long red chilli, seeds removed and chopped (optional)

Method

1. Prepare the squash
Preheat the oven to 200°C (Gas Mark 6). Cut each squash in half lengthways and scoop out the seeds. Using a sharp knife cut the squash into diamonds (so that it cooks quicker and allows the pest to seep in later). Be careful not to cut through the skin as you want to keep the squash in one piece.

2. Roast the halves
Place the squash halves on a roasting tray, brush with olive oil, and season well. Roast for 40-45 minutes, until tender and starting to caramelise at the edges.

3. Putting it together
When you’re happy with the squash, remove it from the oven and drizzle the pesto into the crevices you created with the diamond pattern. Sprinkle on the chilli on now if you’re using it. Put it in the oven for a few minutes so everything warms up and it’s looking golden, and the sauce is bubbling

4. Finish & serve
Present it at the table in the roasting dish or serve it on your favourite plate.