Butternut Squash, Roasted Pepper Pesto & Lentil Salad

On the table in 25 mins

Serves 4

vegetarian

Ingredients

  • 500g butternut squash, cut into 2cm cubes
  • 125g fine green beans, cooked and cooled
  • 300g mixed lentils, cooked, drained and cooled
  • 150g kale, blanched
  • 1 rainbow beetroot, finely sliced
  • 1/2 jar Sacla’ Roasted Pepper Pesto
  • Salt and pepper, to season
  • Freshly squeezed lemon juice

Method

  1. Pre heat an oven to 180°C.
  2. Put the butternut squash on a baking tray and season. Roast for 15-20 minutes until tender.
  3. Bring a large pan of lightly salted water to the boil and cook the beans for 3-4 minutes until aldente then remove and set aside to cool.
  4. Mix all the ingredients with the Roasted Pepper Pesto, then season and serve with a squeeze of lemon juice.

Made with...

Sacla' Roasted Pepper Pesto 190g
£2.50

Long days of sunshine and rich fertile soil. The winning combination in Asti that makes prized red peppers grow in abundance.


Our favourite variety is the famously square Quadrato d’Asti Rosso, so naturally it’s the one we use for our Roasted Pepper Pesto. We always wait patiently to pick them until they’re just ripe and marvellously red.


In the kitchen, we slowly roast them with sweet yellow peppers, and add fresh basil, cheese and garlic. Try it with fusilli and chicken, stuffed peppers, juicy baked meatballs and more.

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