Roasted squash with crushed pistachios
Serves 4
Easy
Prep:
Cook:
For a delicious side dish, roast butternut squash until caramelised and scatter with pistachios and thyme to serve
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- 1 butternut squashpeeled and cut into chunks
- 2 tbsp olive oil
- 50g pistachiostoasted
- 4 thyme sprigsleaves only
- juice 1 lemon
Nutrition: per serving
- kcal209
- fat11g
- saturates2g
- carbs19g
- sugars10g
- fibre6g
- protein5g
- salt0g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the butternut squash with 1 tbsp of the olive oil and season. Roast in the oven for 40 mins until tender and caramelised.
step 2
Meanwhile, roughly crush the pistachios with the thyme and a pinch of salt using a pestle and mortar, or with the end of a rolling pin. Stir in the lemon juice and remaining oil, and check the seasoning. Spoon the pistachios over the squash to serve.
