Roasted Squash with Pistachio Pesto
By Georgia Hearn

Steps

1. Preheat over to 200 degrees fan and line baking tray with greaseproof paper.

2. Lay squash wedges out on the tray, add the chilli flakes and thyme, generously drizzle olive oil and season. Mix together with your hands and place in the over for 30-40 minutes til crispy round th edges and soft in the middle.

3. Place the pesto ingredients in a food processor and whizz till smooth.

4. Spoon the pesto over a service place. Top with the squash wedges. Sprinkle with the crushed hazelnut and chives.