Roast squash with pistachios

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 180C fan. 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. Roughly crush the pistachios with the thyme and a pinch of salt using a pestle and mortar. Stir in the lemon juice and remaining oil, and check the seasoning. Spoon the pistachios over the squash to serve.