Warm Pesto Roast Vegetables

A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch. You can roast halved and deseeded squash with the skin on, if you like - just scoop the flesh away from the skin with a spoon and toss into the salad.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  parsnips, sliced
• 2  red onions, sliced
• 2  red peppers, sliced
• 1  butternut squash, sliced
• 2  tablespoons olive oil
• 4  tablespoons basil pesto
• 3 1⁄2 ounces  spinach leaves
• 2  tablespoons pine nuts, toasted (optional)
• 1  garlic clove, crushed

Directions

1. Heat oven to 450°F Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer.
2. Roast for 30 mins until golden and soft.
3. Allow to cool slightly, then tip into a large bowl.
4. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.