Roasted squash with pesto mozzarella

Ingredients

• 1 small butternut squash, halved and sliced into 2cm-thick slices
• 3 tsp olive oil
• 1 tsp dried crushed chilli
• 1 red onion, cut into thin wedges
• 2 red peppers, cut into chunky pieces
• 50g bag rocket leaves
• juice ½ lemon
• 125g ball light mozzarella
• 4 tbsp fresh pesto

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