We use cookies to help us improve website user experience. By continuing to use this site or closing this panel, you agree to our use of cookies. See our cookie policy Close

star-empty star-half star-full radio-unchecked


  • 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


  • 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.

Rate This Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Bagel Icon Order Now Envelope Icon Contact Us