Butternut Squash Wedges

INGREDIENTS:

• 1 large butternut squash, peeled
• seeds removed and cut into wedges
• Dried chilli flakes, a good pinch
• Cumin seeds, a small pinch
• 3 garlic cloves
• 2 to 3 tablespoons of olive oil
• Freshly ground black pepper and salt to taste

• 40g fresh sage, chopped
• 1 tablespoon of lemon juice
• 175ml of olive oil
• 1 garlic clove, crushed
• 25g pine nuts, lightly toasted
• 40g parmesan cheese, finely grated

METHOD:

1. Heat the oven to 200°C / 400°F / Gas Mark 6 and prep a Denby baking tray with greaseproof paper.
2. Put the squash wedges onto the tray with the garlic cloves, chilli and cumin, drizzle with olive oil, season with salt and pepper. Lightly toss so all the flavours are combined.
3. Roast for 30 to 45 minutes, turning the squash wedges halfway, until golden, lightly charred and softened.
4. Meanwhile prep your pesto by heating the pine nuts in a dry frying pan over a low heat for a couple of minutes until golden. Add to a food processor and leave to cool.
5. Once cool, add the garlic, sage and olive oil. Pulse until combined but still chunky. Add in the lemon juice, parmesan and season with salt and pepper to taste.
6. To serve, place the roasted butternut squash wedges onto a Denby serving platter and spoon over the sage pesto. Enjoy!