Roasted Pesto Tossed Butternut Squash & Sweet Potatoes

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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How to:
Pre-heat the oven to 390F (200C).

Put the butternut squash, sweet potatoes, red onions and pesto in an oven safe tray and toss it.

Sprinkle salt and pepper over, and place the tray in the oven at middle tier.

Roast for 20-30 minutes until the pieces has softened.

Meanwhile, roast the pine nuts in a hot, dry, frying pan until they take on some color.

Sprinkle the pine nuts over the roasted butternut squash and sweet potatoes before serving.


  • 1 small Butternut Squash, peeled and cubed.
  • 2 Sweet Potatoes, peeled and cubed.
  • 2 Red Onions, peeled and sliced thinly.
  • 3 tbsp Pesto.
  • 2 oz (50g) Pine Nuts.
  • Sea Salt and crushed Black Pepper, to taste.


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Recipe Comments

Comment (1)

  1. posted by susanjessup on September 22, 2013

    I didn’t have pine nuts so I made it with silvered almonds and it was delicious. Even the leftovers were yummy!

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