Roasted squash with crushed pistachios

1 of 5-a-day autumn easy side dish roast butternut squash veggie side dish

N/A

Source

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

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.

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.