Roasted Pesto Tossed Butternut Squash & Sweet Potatoes

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Today’s recipe is a simple, yet delicious, side dish that goes great with most types of meat.
There’s not much more to say about it really, so lets get on with the recipe instead.

(Next week I’ll post a suggestions on what you can serve it to…)

Hope you’ll enjoy it!

Ingredients:
(Serves 4-6)

• 1 small Butternut Squash, peeled and cubed.
• 2 Sweet Potatoes, peeled and cubed.
• 2 Red Onions, peeled and sliced thinly.
• 3 tbsp Pesto.
• 2 oz (50g) Pine Nuts.
• Sea Salt and crushed Black Pepper, to taste.

How To:
Pre-heat the oven to 390F (200C).

Put the butternut squash, sweet potatoes, red onions and pesto in an oven safe tray and toss it.

Sprinkle salt and pepper over, and place the tray in the oven at middle tier.

Roast for 20-30 minutes until the pieces has softened.

Meanwhile, roast the pine nuts in a hot, dry, frying pan until they take on some color.

Sprinkle the pine nuts over the roasted butternut squash and sweet potatoes before serving.

Done!

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3 thoughts on “Roasted Pesto Tossed Butternut Squash & Sweet Potatoes

  1. Pingback: Roasted Pesto Tossed Butternut Squash & Sweet Potatoes | Paleo Digest

  2. Pingback: Butternut Squash, Spinach & Leek Tart « Brooklyn Locavore

  3. Pingback: Tjälknöl | Strictly Paleo…ish!

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