Roasted Squash & Tomato Recipe

Inspired by Bodega Bar

Time50m

Serves4

tomato and pumpkin seed pesto, chili oil, blistered cucumber

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Ingredients

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Vegetables

1 medium Butternut squash

1 medium Cucumber

1 cup Cherry tomatoes

Pesto

1 cup Pumpkin seeds

1 cup Fresh basil leaves

2 cloves Garlic cloves

1 tbs olive oil

2 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

to taste black pepper

Chili Oil

2 tbs olive oil

1 tsp Red chili flakes

Method

Preparation

Roasting the Squash and Tomatoes

Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and slice into wedges. Place on a baking sheet along with the cherry tomatoes. Drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes or until tender and slightly caramelized.

Blistering the Cucumber

Slice the cucumber into thick rounds. Heat a skillet over medium-high heat and add a splash of olive oil. Add the cucumber slices and sear for about 2-3 minutes on each side until blistered. Remove from heat.

Making the Pesto

In a food processor, combine pumpkin seeds, basil leaves, garlic, olive oil, lemon juice, salt, and black pepper. Blend until smooth. Adjust seasoning as needed.

Preparing the Chili Oil

In a small saucepan, heat 2 tablespoons of olive oil over low heat. Add red chili flakes and simmer for 2-3 minutes until fragrant. Remove from heat and let it cool.

Assembly

Plating the Dish

On a serving plate, spread a generous amount of pumpkin seed pesto. Top with roasted squash and tomatoes, and arrange the blistered cucumbers around. Drizzle with chili oil before serving.