Sides & Salads

Roasted red pesto & butternut squash dip

Cook with:
Filippo Berio Sundried Tomato Pesto
Serves: 4-6
Preparation time: 10
Cooking time: 40

Ingredients:

  • 1 medium butternut squash, peeled, de-seeded & diced
  • 3 tbsp Filippo Berio Sundried Tomato Pesto
  • 3 tbsp Filippo Berio Classic Olive Oil
  • 4-6 garlic cloves, peeled (depending on preference)
  • 1 tsp ground paprika
  • 1 tbsp dried chilli flakes
  • Filippo Berio extra virgin olive oil for drizzling

Method:

  1. Turn your oven on to 170 ºC / 190 ºC conventional
  2. Use 1 tablespoon of the olive oil to coat the bottom of your roasting dish
  3. Prepare the squash by halving, removing all the seeds and chopping each half lengthways into four so you have eight wedges in total
  4. Place the squash on the oiled roasting dish and coat with the pesto
  5. Crush the peeled garlic cloves slightly and scatter over the squash, together with a pinch of salt, paprika and chilli flakes and finally drizzle over the rest of the classic olive oil
  1. Bake for 40 minutes or until the squash is soft and yields all the way through when you press it with a fork
  2. Place the roasted squash, all the spices, the roasted garlic and all the oil left in the bottom of the roasting dish into your blender or food processor
  3. Add 70ml of water and process until smooth. Depending on how large the butternut squash is, you may need to add more water at this stage.
  4. Leave to cool and then serve in a bowl, drizzling the top with Filippo Berio extra virgin olive oil and scattering over a few toasted pine nuts if desired.
  5. Serve with crostini, vegetable batons or your favourite crackers!