Roasted Squash, Kale, Cobnuts & TSP Pesto dressing
A great side with the new season organic lamb.
(feeds 4)
Ingredients
1 squash, peeled and diced,
100g of kale picked into small pieces and lightly blanched
1 medium onion, and 2 garlic cloves
diced, 50g of shelled cobnuts
1 Sprig of rosemary,
1 tub of pesto,
Salt and peppers to season
Method
In a bowl toss the squash, garlic and onion together with some oil, salt, pepper and the rosemary. Place in a roasted dish and roast at 180 for 15min, after 10mins toss around on the tray to avoid burning, then add the lightly blanched kale and cobnuts roast for another 10 minutes so the kale will crisp slightly and the squash will golden, spoon the pesto over to serve. A great side with the new season organic lamb.
