Roasted squash with crushed pistachios

Roasted squash with crushed pistachios

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(3 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
For a delicious side dish, roast butternut squash until caramelised and scatter with pistachios and thyme to serve

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal209
  • fat11g
  • saturates2g
  • carbs19g
  • sugars10g
  • fibre6g
  • protein5g
  • salt0g
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  • 1 butternut squash, peeled and cut into chunks
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g pistachios, toasted
  • 4 thyme sprigs, leaves only
  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

  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.

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Comments, questions and tips

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25th Nov, 2016
I love butternut and pistachios but just didn't really enjoy this. Have to say here though that I never peel butternut squash. We really like it, especially for roasted butternut squash. Give it a go
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