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Roasted squash with crushed pistachios

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

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 209
  • Carbohydrates 19
  • Saturated Fat 2
  • Sugar 10
  • Protein 5
  • Fat 11
  • Fibre 6
  • Salt 0

Nutrition per serving

  • Calories 209
  • Carbohydrates 19
  • Saturated Fat 2
  • Sugar 10
  • Protein 5
  • Fat 11
  • Fibre 6
  • Salt 0

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

  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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