Roast Curcubits with Pistachios
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 11 ozs Butternut squash (deseeded, cut into wedges)
- 11 ozs Hokkaido pumpkin (deseeded, cut into wedges)
- 11 ozs Butternut squash (deseeded, cut into wedges)
- olive oil
- 3 scallions (cut into rings)
- ½ cup Pistachio (chopped)
- 1 bunch mint
- 2 Tbsps white wine vinegar
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Mix the squash and the pumpkin in a roasting dish and drizzle with olive oil. Season with salt and ground black pepper and bake for around 50 min, turning occasionally.
3.
To make the vinaigrette, mix together the spring onions, pistachios, mint, vinegar and 3 tbsp olive oil. Season with salt and ground black pepper.
4.
Remove the pumpkin from the oven, drizzle with the vinaigrette and serve.
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