Close
Language:
Close
Follow us:
Close
Delicious & Sons

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

Vegan recipesVegetarian recipesGluten-free recipes
Roasted Squash with Fennel, Prunes, and Basil Pesto by Anna Alós — Delicious & Sons

Ingredients:

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.
Roasted Squash with Fennel, Prunes, and Basil Pesto by Anna Alós — Delicious & Sons
Roasted Squash with Fennel, Prunes, and Basil Pesto by Anna Alós — Delicious & Sons
  • 4. Slice the fennel
Roasted Squash with Fennel, Prunes, and Basil Pesto by Anna Alós — Delicious & Sons
  • 5. Place the cut squash on a baking dish with a silicon mat and marinade the squash with the pesto mixture.
Roasted Squash with Fennel, Prunes, and Basil Pesto by Anna Alós — Delicious & Sons
  • 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.
Roasted Squash with Fennel, Prunes, and Basil Pesto by Anna Alós — Delicious & Sons
  • 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.
Roasted Squash with Fennel, Prunes, and Basil Pesto by Anna Alós — Delicious & Sons
Back to the top
YOUR SHOPPING CART IS EMPTY.START SHOPPING!