Roasted squash with crushed pistachios

 

Try adding these heart-friendly nuts to your squash recipe this Thanksgiving.   For a delicious side dish, roast the butternut squash until caramelized and scatter with pistachios and thyme to serve

Ingredients

 

  • 1 butternut squash, peeled and cut into chunks
  •  Tbsp olive oil
  • 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 caramelized.
  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.

Try adding these heart-friendly nuts to your squash recipe this Thanksgiving. The added crunch makes a tasty change to this seasonal vegetable.

By Katy Gilhooly

 

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