Roasted squash with crushed pistachios
- Katy Gilhooly
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Serves 4
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 5 out of 5.3 ratingsRate
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For a delicious side dish, roast butternut squash until caramelised and scatter with pistachios and thyme to serve
Gluten-free
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 butternut squash
peeled and cut into chunks
-
2 tbsp olive oil
-
50g pistachios
toasted
-
4 thyme sprigs
leaves only
-
juice 1 lemon
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Nutrition: per serving
- kcal209
- fat11g
- saturates2g
- carbs19g
- sugars10g
- fibre6g
- protein5g
- salt0g
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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.
Recipe from Good Food magazine, September 2014
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A star rating of 5 out of 5.3 ratings
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