Check out this great meal created by @myredcarpetbody using our sustainable green pesto and roasted peppers.
Use the following steps to make this delicious Weekend squash roast:
1 hasselback squash (sliced thinly almost all the way through but not quite), stuffed with Organico vegan pesto (about 3 Tbs per squash), red onions (1 small onion per squash)
Bake in a deep baking dish surrounded it with 1 cup of Brussels sprouts and 3 large chopped red skin potatoes
Smother more of the pesto over the sprouts (about 1 Tbs) and the potatoes and then baked them in the oven for about 30 minutes. First, in low heat (about 150 degrees C for 10 minutes, then turn the oven up to 200 degrees for 10 more minutes and the last 10 minutes to 250 degrees
The squash and the potatoes should be often rubbed with the juice in the baking dish so they don’t burn.
Serve with my warm quinoa, beans and @organicorealfoods roasted peppers salad, a bit of fresh spinach and parsley