Roasted Squash With Pomegranate, Pistachios + Tahini Drizzle

 

Ingredients

• 2 medium butternut squash, halved lengthwise and seeded
• 4 teaspoons of butter
• 4 tablespoons of chopped pistachios
• 2 tablespoons pomegranate seeds
• Salt and pepper

Directions

Preheat oven to  200C /400F.

Place butternut squash halves on a large baking sheet flesh side up.

Place 1 teaspoon butter in the middle of each squash.

Season with salt and black pepper.

Roast 45 to 60 minutes, until flesh is fork-tender.

Before serving, top with pomegranate seeds and chopped pistachios. Drizzle with tahini dressing.

 

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