Seeded Pistachio & Squash Galette Recipe


  • 100g Pistachio or Walnuts
  • 100g Seeds
  • 100g Vac Packed Chestnuts
  • 2 tbsp Olive Oil
  • 1 tbsp Maple Syrup
  • Grated Zest of 1 Unwaxed Lemon
  • Salt & Pepper
  • 1 Avocado
  • 1 Pack of Fresh Basil
  • I Garlic Clove
  • Handful of Pinenuts
  • 1 Small Butternut Squash or Pumpkin (sliced)
  • Handful of Baby Kale
  • Handful of Pinenuts
  • Sliced Cherry Tomatoes


  1. Preheat the oven to 200 C/Gas 6.
  2. Roast the squash on a baking tray for 30-40 minutes with a drizzle of olive oil and salt and pepper.
  3. For the galette crust, put the nuts, seeds on a baking tray and roast for 5 minutes.
  4. Remove the nuts and then blitz them in a blender with all the other base ingredients.
  5. Line a baking tray with a baking paper and then tip the paste onto a baking paper and shape with your hands (nearly to the edge of the baking tray). Prick the dough with a fork and then cook for 15-20 minutes.
  6. To make the avocado pesto, blitz all the ingredients in a blender until smooth. Season to taste.
  7. Once the galette has cooled a little, spread the pesto topping and then scatter over all the toppings. Delicious.