- 4 tablespoons of chopped pistachios
- 2 tablespoons pomegranate seeds
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.