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Ingredients

  • 1 Sesame seed New York Bakery bagel
  • 2 tsp Pesto
  • 1 tblsp Pickled red cabbage
  • Crispy onions (10g)
  • Chestnuts (roasted and crushed) (10g)
  • Roasted butternut squash slices (50g)
  • 1 tblsp Olive oil
  • Spices: 1/2 tsp dried red chilli, 1 tsp sage, 1/2 tsp cinnamon

Recipe makes 1

Method

  • To make roasted butternut squash: Preheat oven to 180°C/350°F/gas 4. Mix the spices with olive oil and brush over the squash. Cover tightly with tin foil in a baking tray, bake for 30 mins, then remove the foil and cook for another 10 mins.
  • Slice then warm the bagel in the oven or toaster.
  • Spread the pesto on the base of the bagel then add the roasted squash slices.
  • Add the pickled red cabbage and sprinkle with the onions and chestnuts.
  • Finish with the bagel top.
  • Tip: Use vegan pesto to make this recipe suitable for vegans.

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