Roasted Squash with Fennel, Prunes, and Basil Pesto by Anna Alós

Ingredients:

• 1 medium squash
• 1 fresh fennel head
• Pitted prunes
• Olive oil
• Organic Basil Pesto Add to cart

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.

Follow her at:

Twitter: @alosanna
Instagram: @la_alos
www.tuymasgroup.com
www.relacionesgastronomicas.com
Blog: annaescarlata.blogspot.com

Photos by: Meritxell Arjalaguer
www.marjalaguer.com
Instagram: @meritxellarjalaguer