Roast squash with pistachios
- 1 butternut squash, peeled and cut into chunks
- 2 tbsp olive oil
- 50g pistachios, toasted
- 4 thyme sprigs, leaves only
- juice 1 lemon
- 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.
- 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.