Roast squash with pistachios



  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.