Roasted squash & red onion with pistachios
- Preparation and cooking time
- Serves 4
Showcase butternut squash with this vibrant vegan side. Garnished with jewel-like pomegranate seeds and crunchy pistachios, serve as part of a stunning meze
- STEP 1
Heat oven to 200C/180C fan/gas 6. Toss the spiralized butternut squash and onion together with the oil, sumac, some sea salt and black pepper in a roasting tray. Spread out then roast for 25 mins until the vegetables are completely tender and beginning to caramelize.
- STEP 2
Divide between plates and top with the pomegranate seeds and toasted pistachios.