Ben & Jerry’s Peanut Butternut Squish Squash
Peanut Butternut Squish Squash
INGREDIENTS
Per tartlet:
- Shortcrust pastry
- 80g butternut squash
- ¼ red onion, sliced
- 2-3 peanuts, crushed
- Olive oil
- Balsamic vinegar
- Salt and pepper
- 1 tsp cacao nibs
For the pesto:
- 2 cups tightly packed fresh basil
- 1/2 cup pine nuts
- 2 cloves garlic, roughly chopped
- 1/2 cup extra-virgin olive oil
- Salt and pepper
- 1 tbsp lemon juice
- 3 tbsp nutritional yeast
Total Time: 40 Minutes
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Preheat the oven to 180°C gas/200°C conventional. Chop the butternut squash into approx. 1cm cubes. Drizzle with olive oil and season with salt and pepper. Cook in the oven for around 20 minutes. Add a glug of olive oil to a pan. Add the sliced onion and caramelise on low heat with balsamic vinegar. Make the pesto by adding all the ingredients to a food processor and blending until almost smooth. Adjust the seasoning to taste.
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Grease a ~10cm tartlet tin and line with shortcrust pastry and bake until golden brown (around 10 minutes). While still warm, spread a layer of pesto on the bottom, then fill with roasted squash, caramelised onions, and crushed peanuts.
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Finish with extra pesto on top and a sprinkling of cacao nibs.
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Enjoy!