Roasted squash with crushed pistachios
- Preparation and cooking time
- Serves 4
- 1 butternut squash , peeled and cut into chunks
- 2 tbsp olive oil
- 50g pistachios , toasted
- 4 thyme sprigs , leaves only
- juice 1 lemon
- 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.