Butternut Squash
and Parsley Pesto


  1. For the Parsley pesto

  2. Put all the ingredients except the olive oil into a food processor and whiz up.

  3. Add the oil and a pinch of salt and taste.

  4. Pour into a sterilised jar, cover with 1cm (1/2 in) of oil and store in the fridge.

  5. The pesto will keep for weeks, simply add more oil each time you use it to maintain a cover of 1cm.

  6. For the roasted butternut squash

  7. Preheat the oven to 220’C

  8. Place the squash in a bowl with 3 tbsp olive oil and the thyme leaves, season with salt and pepper.

  9. Place in a single layer on a roasting tray and into the oven for 30-35 minutes or until golden and crisped on the outside.

  10. Divide the squash between Nairn’s Herb & Pumpkin Seed Oatcakes, spooning the cubes on top, then drizzle over a tsp or two of parsley pesto and serve.

Serves: 6
Preparation time: 15 mins
Cooking time: 35 mins
Difficulty level: Easy
Recipe by
Rachel Allen


  • For the Parsley pesto

  • 25g (1 oz) parsley, chopped

  • 25g (1oz) freshly grated Parmesan cheese

  • 25g (1oz) pine nuts

  • 2 cloves of garlic, crushed

  • 75ml (3 fl oz) extra virgin olive oil

  • Pinch of salt

  • For the roasted butternut squash

  • Half a butternut squash (about 400g), peeled and cut in to 1cm cubes

  • 3 tbsp extra virgin olive oil

  • The leaves from 2 sprigs of thyme

  • Salt and pepper