Roasted squash with pesto mozzarella
Ingredients
- 1 small butternut squash, halved and sliced into 2cm-thick slices
- 3 tsp olive oil
- 1 tsp dried crushed chilli
- 1 red onion, cut into thin wedges
- 2 red peppers, cut into chunky pieces
- 50g bag rocket leaves
- juice ½ lemon
- 125g ball light mozzarella
- 4 tbsp fresh pesto
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