Roasted squash with crushed pistachios

• butternut squash↗1

  peeled and cut into chunks

• olive oil↗2 tbsp tbsp
• pistachios↗50g g

  toasted

• thyme sprigs↗4

  leaves only

• juice 1 lemon

Step-by-step instructions

1. 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. 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.