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.
2
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.
3
Finish with extra pesto on top and a sprinkling of cacao nibs.
