Roasted squash & red onion with pistachios
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Roasted squash & red onion with pistachios

By Sophie Godwin

Showcase butternut squash with this vibrant vegan side. Garnished with jewel-like pomegranate seeds and crunchy pistachios, serve as part of a stunning meze

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 197
  • fat 9g
  • saturates 1g
  • carbs 21g
  • sugars 13g
  • fibre 6g
  • protein 4g
  • salt 0g

Ingredients

  • 1 large butternut squash, peeled, ends trimmed, halved widthways and spiralized into thick noodles
  • 1 large red onion, peeled, ends trimmed and spiralized using the ribbon attachment
  • 2 tbsp olive oil
  • 2 tsp sumac
  • 50g pomegranate seeds
  • 30g pistachios, toasted and roughly chopped

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the spiralized butternut squash and onion together with the oil, sumac, some sea salt and black pepper in a roasting tray. Spread out then roast for 25 mins until the vegetables are completely tender and beginning to caramelize.

  2. Divide between plates and top with the pomegranate seeds and toasted pistachios.

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