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Roasted squash with crushed pistachios

Roasted squash with crushed pistachios

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

For a delicious side dish, roast butternut squash until caramelised and scatter with pistachios and thyme to serve

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal209
fat11g
saturates2g
carbs19g
sugars10g
fibre6g
protein5g
salt0g
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Ingredients

  • 1 butternut squash , peeled and cut into chunks
  • 2 tbsp olive oil
  • 50g pistachios , toasted
  • 4 thyme sprigs , leaves only
  • juice 1 lemon

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.

Goes well with

Recipe from Good Food magazine, September 2014

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Overall rating

A star rating of 5 out of 5.3 ratings
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