Ingredients
1 butternut squash, halved lengthwise and cut into 1cm slices
2 red onions, sliced
A few thyme stalks
Olive oil
Sea salt, freshly ground black pepper, red chilli flakes
2 tsp brown sugar
270g filo pastry (7 ready rolled sheets)
50g butter, melted
Handful grated cheese
Spinach and walnut pesto
100g spinach
30g walnuts, toasted
2 garlic cloves, crushed
½ tsp Sea salt flakes
20 large basil leaves
80ml olive oil
1 tbs lemon juice
Method
Pre-heat oven to 180ºC. Blitz all ingredients for pesto in a food processor, set aside.
Line oven tray with foil, add sliced squash, red onions, thyme, olive oil, salt, pepper, chilli flakes and sugar, mix everything well and cook in oven for about 20-25 minutes until soft and caramelised
Meanwhile, start layering up…
