Kaelin Whitaker, The Ruby Apron
| 1 med | squash |
| 4 T | olive oil |
| freshly-ground pepper | |
| 200 g | kale |
| 70 g | Parmesan cheese |
| 60 g | your favourite nut |
| juice of 1 lemon | |
| olive oil, about 150 ml | |
| 150 g | goat feta (I love the feta from Rock Ridge Dairy) |
| 1 | chile, seeds removed, roughly chopped |
| salt and freshly-ground pepper |
Cut the squash in half, remove the seeds and slice into 1-inch thick moons (do not remove the skin). In a large bowl, toss the squash with the oil and season with salt and pepper. Roast in a preheated oven (400ºF) for 30-45 minutes until the squash is tender and the edges are just beginning to colour. (The time may vary depending on the variety of squash you are using.) Meanwhile, place the kale, cheese and the nuts into a food processor and blitz, adding the olive oil slowly, until you have a thick pesto. Taste and correct the seasoning, adding salt if needed and the lemon juice.
Place the roasted squash pieces on a large serving platter, crumble over the feta and dot with the pesto and chilies.
Serves 4-6.