Archive of BBC Food Recipes

Roasted squash and pesto bake

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
Dietary Vegetarian
From Something for the Weekend
Try this deliciously warming recipe for roasted butternut squash in a cheesy bake.


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the pesto, blend the pine nuts and garlic in a food processor until smooth. Add the basil, pecorino and olive oil. Blend until well combined. Season to taste with salt and freshly ground black pepper and set aside.

  3. For the bake, heat the oil in a heavy-based frying pan and fry the onion and garlic for 5-8 minutes, or until soft.

  4. Meanwhile beat together the ricotta, goats’ cheese and egg in a bowl until well combined.

  5. Cover the base of a baking dish with the onion and garlic, roasted butternut squash and sun-blushed tomatoes. Cover with a layering of the cheese mixture and finally spoon over some of the pesto.

  6. Repeat the layering process in step 5. Complete the dish by scattering grated pecorino on top. Bake in the oven 15 minutes, or until golden-brown and bubbling.

  7. Remove from the oven and serve with chutney.


For the pesto

  • 1 tbsp pine nuts
  • 1 garlic clove
  • small bunch basil, leaves only
  • 125g/4oz pecorino, grated
  • 175ml/6fl oz extra virgin olive oil
  • salt and freshly ground black pepper

For the bake

  • dash vegetable oil
  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 150g/5oz ricotta
  • 150g/5oz goats’ cheese
  • 1 free-range egg
  • 400g/14oz roasted butternut squash, cubed
  • 24 sun-blushed tomatoes
  • 100g/3½ oz pecorino, grated

To serve

  • chutney

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Roasted squash and pesto bake

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