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Ingredients
  • 1 large butternut squash, about 1.5kg
  • 100g flat-leaf parsley, 2 tbsp finely chopped, the remainder roughly chopped
  • 2 x 285g jars charred roasted peppers in oil, drained well and all oil reserved
  • 1 onion, chopped
  • 200g button mushrooms, sliced
  • 180g ready-cooked (vacuum-packed) whole chestnuts
  • 2 garlic cloves, chopped
  • ½ tsp paprika
  • 8 thyme sprigs
  • 200g spinach leaves
  • ¼ tsp freshly-grated nutmeg
  • subheading: For the pesto:
  • 3 garlic bulbs, halved through their middles
  • 1 red chilli, seeded and roughly chopped
  • 100g pecans, lightly toasted
Steps
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