preparation

• 1 Pre-heat the oven to 350ºF.
• 2 Cut the squash into pieces 1-inch thick.
• 3 In a small bowl mix the Basil Pesto with olive oil and salt and pepper.
• 4 Slice the fennel.
• 5 Place the cut squash on a baking dish with a silicon mat and marinade the squash with the pesto mixture.
• 6 Bake for 25 minutes and remove from oven.
• 7 Add the fennel and prunes to the baking pan and cover all with the pesto sauce including the squash.
• 8 Return the baking sheet to the oven and cook for another 20 minutes or until the squash is cooked through and tender.
• 9 Arrange decoratively on a platter alternating between the squash, prunes, and fennel, and drizzle on a little pesto mixture. Serve hot.