Roast squash with pumpkin seed pesto

Method

1. Heat the oven to 220°C/fan200°C/gas 7. Cut the top off the squash, halve (discard the seeds), then cut into wedges. Peel the onion and slice into wedges. Mix the veg in a roasting tin with a glug of oil. Season. Roast for 40 minutes or until the squash is tender. 
2. Simmer the grains in a pan of lightly salted water for 15 minutes or until tender. Drain, season and drizzle with oil. 
3. Whizz 75g of the pumpkin seeds, 2-3 tbsp olive oil, the leaves from the herbs and the juice of the lemon in a mini food processor, or bash in a pestle and mortar. Taste and season. If it’s too thick, loosen with 1-2 tbsp water – it should have a drizzling consistency.
4. Put the grains on a serving dish and put the veg on top. Pat dry the feta, then crumble over. Drizzle over the pesto, add the remaining pumpkin seeds and herbs, then serve.