Preheat the oven to 200°C/180°C fan/gas 6. Cut the butternut squash in half lengthways and scoop out the seeds. Slash the flesh with a knife to make a criss cross pattern. Rub a tsp of pesto into each butternut squash half and season well. Place in a baking dish and bake in the oven for 50 minutes until the flesh is tender. Place the cherry tomatoes on the baking sheet and transfer to the oven for the last 10 minutes of cooking time.
Mix the breadcrumbs, remaining pesto and spring onions together. Spoon the roasted tomatoes into the cooked butternut squash halves. Then sprinkle over the breadcrumb mixture and drizzle with the olive oil. Return to the oven for 10 minutes until golden.
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