Roasted Squash with Corriander Pesto

Source: Fuss Free Cooking  http://www.fussfreecooking.com/meatless-recipes/roast-squash-with-coriander-pesto/

Serves 4

2 onion or butternut squash

2 tbsp olive oil

4 tbsp fresh coriander leaves

2 garlic cloves

2 tbsp toasted pine nuts

Sea salt

1 tsp cumin seeds

½ tsp ground cumin

1 tbsp lemon juice

150ml virgin olive oil

Extra coriander leaves

Extra toasted pine nuts

Method:

1. Heat the oven to 350 degrees.

2. Scrub the squash but do not peel. Cut each squash into 6 or 8 thick half-moon wedges, coat in olive oil and place “sitting up” on an oiled baking tray. Bake for 40 to 50min until tender and lightly scorched on the tips.

3. Pound the coriander, garlic, toasted pine nuts, sea salt, cumin seeds, cumin, lemon juice and a little of the olive oil in a mortar with a pestle, or in a food processor, until you have a mushy paste, then slowly pour in the remaining olive oil, stirring well.

4. To serve, drizzle the squash with the pesto and scatter with the extra coriander leaves and pine nuts.  To serve as a meal, toss in cooked pasta if you like.