Roasted squash with pesto & mozzarella

3 of 5-a-day 30-60 minutes 4 servings 400 kcal or less 5-a-day a week of healthy suppers basil sauce buffalo mozzerella butternut squash calcium calorie counting fibre good for you healthy healthy benefits low calorie low fat mains mozza mozzerella nutritious pumpkin roasted root veg salsa verde simple vitamin c

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Source

Ingredients

1 small butternut squash , halved and sliced into 2cm-thick slices

3 tsp olive oil

1 tsp dried crushed chilli

1 red onion , cut into thin wedges

2 red peppers , cut into chunky pieces

50g bag rocket leaves

juice ½ lemon

125g ball light mozzarella

4 tbsp fresh pesto

Method

Heat oven to 220C/200C fan/gas 7. Place the squash on a large baking tray. Toss with 2 tsp of the oil, chilli and seasoning. Bake for 15 mins.

Take tray out of the oven and turn the squash. Scatter the onion and peppers over the top and return to the oven for a further 25 mins or until vegetables are tender and lightly charred.

Toss the rocket leaves with the remaining oil, lemon juice and some pepper. Pile onto plates and divide the squash, onion and peppers on top. Tear the mozzarella over the salads and spoon over the pesto. Serve warm.