100 / 100
ready in 1 hr 20 min.
- 300 grams Butternut squash
- 300 grams Hokkaido pumpkin
- 300 grams green Butternut squash
- olive oil
- freshly ground peppers
- 3 scallions
- 50 grams shelled, unsalted Pistachio
- 2 Tbsps White vinegar
How healthy are the main ingredients?Butternut squashHokkaido pumpkinPistachioolive oilsalt
Preheat the oven to 200°C (approximately 400°F).
Rinse and trim the pumpkins. Halve, remove the seeds and fivers, and cut into wedges. Mix the pumpkins, transfer to a baking pan, and drizzle with the olive oil. Season with salt and pepper, and roast for 50 minutes turning occasionally.
For the vinaigrette, rinse, trim, and thinly slice the scallions. Chop the pistachios, then mix with the scallions, mint, vinegar, and 3 tablespoons of olive oil. Season to taste with salt and pepper.
Remove the pumpkin from the oven, drizzle with the vinaigrette, and serve.