Roasted Shallots and Butternut Squash with a Pesto sauce

This delicious vegetarian meal is perfect for a Friday night dinner at the end of a long week; the prep is quick and it’s cooked all together in the same roasting dish.

Make life even easier by prepping the ingredients beforehand – with everything ready to go, all you need to do is throw it all in the oven.

Serves: 4         Prep time: 10 minutes           Cooking time: 40 minutes

You’ll need 

  • 16 shallots, peeled
  • 1 butternut squash or pumpkin, peeled and cut into chunky cubes
  • 1 tbsp olive oil
  • 1 tub 145g ready made fresh pesto
  • 1 x 250g packet ready to eat puy lentils


  1. Pre heat oven 200c/180c fan/Gas 6.
  2. Place the prepared shallots and squash or pumpkin into a roasting tin, sprinkle over the olive oil. Cook for approx 30-40 minutes until softened and beginning to brown. Stir in the pesto.
  3. Heat the lentils according to pack directions and serve with the roasted vegetables piled on top.

Recipe courtesy of

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Rachel - Silversurfers Assistant Editor

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