Pesto Pinwheel Bread

Name: Pesto Pinwheel Bread
Ingredients: 500g (1lb 2oz) strong white flour, plus extra for dusting; 10g (⅓ oz) table salt; 25g (1 oz) caster sugar; 10g (⅓ oz) fast-action yeast; 30g (1oz) unsalted butter; 2 large free-range eggs, beaten; 50ml (2 fl oz) semi-skimmed milk; olive oil, for greasing; 1 red onion, sliced; 1 red pepper, sliced into strips; ⅓ medium butternut squash, cut into strips about 5cm/2in long and 5mm wide; olive oil, for drizzling; 100g (3½ oz) feta; 50g (1¾ oz) shelled walnuts, broken into small pieces; 50g (1¾ oz) pine nuts; 50g (1¾ oz) parmesan (or a similar vegetarian hard cheese); 150ml (5½ fl oz) olive oil; 2 garlic cloves, peeled; large bunch basil; 1 large free-range egg; 10g (⅓ oz) pine nuts; flaked sea salt, to taste; cracked black pepper, to taste