Roasted squash & red onion with pistachios

Roasted squash & red onion with pistachios

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(2 ratings)

Prep: 15 mins Cook: 25 mins


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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal197
  • fat9g
  • saturates1g
  • carbs21g
  • sugars13g
  • fibre6g
  • protein4g
  • salt0g
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  • 1 large butternut squash, peeled, ends trimmed, halved widthways and spiralized into thick noodles
  • 1 large red onion, peeled, ends trimmed and spiralized using the ribbon attachment
  • 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…

  • 2 tsp sumac



    This wine-coloured ground spice is one of the most useful but least known and most…

  • 50g pomegranate seeds
  • 30g pistachios, toasted and roughly chopped


  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.

  2. Divide between plates and top with the pomegranate seeds and toasted pistachios.

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Comments, questions and tips

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9th Jul, 2017
This was delicious! I used shop bought butternut squash spaghetti and just sliced the onions to make it quicker. Only used half the sumac as I hadn't used it before so wasn't sure if we would like the flavour - it was lovely and I will use the correct amount next time. Oh, and I left out the pomegranate because I don't like it. Had it with baked halloumi.
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