De-pip and peel half a butternut squash and cut it into cube about an inch square. put it into an oven proof dish and add  a couple of desert spoons full of  olive oil, one level table spoon full of pesto, salt and a little more pepper than you would normally use and a litre of water. You can add a squeeze of lemon juice if you like.  bake in a medium oven for about an hour. Whizz it together with a mixer.

This post is tagged Butternut squash, pesto