Roasted Squash with Corriander Pesto
Source: Fuss Free Cooking http://www.fussfreecooking.com/meatless-recipes/roast-squash-with-coriander-pesto/
2 onion or butternut squash
2 tbsp olive oil
4 tbsp fresh coriander leaves
2 garlic cloves
2 tbsp toasted pine nuts
1 tsp cumin seeds
½ tsp ground cumin
1 tbsp lemon juice
150ml virgin olive oil
Extra coriander leaves
Extra toasted pine nuts
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.