veg
serves 4
2 small butternut squash
a little olive oil
4 garlic cloves
salt and freshly ground black pepper
for the pesto
60g / 2oz fresh coriander ( cilantro ), washed trimmed of stalkes
and dried
4 large garlic cloves
60g / 2oz pinenuts
45ml / 3 tbsp good olive oil
salt and freshly ground black pepper
Pre-heat the oven to 2000C / 4000F / Gas
mark 6
Cut the squash in half and scoop out the seeds. Liberally
brush the cut surfaces of the squashes with the oil, put a peeled garlic
clove into the cavity of each of the squash halves and season well.
Place the squash halves cut side up on a baking tray and cook for
35-40 minutes. Test the squash is cooked by push a fork into the thickest
part, there should be no resistance.
To make the pesto :
Process together the coriander ( cilantro ), garlic and pinenuts to
make a smooth paste. Stir in the oil and season to taste.
Serve the squash hot, with a generous spoonful of the pesto in each
of the cavities.