Roasted squash & red onion with pistachios

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

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


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 Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 2 tsp sumac Sumac soo-makThis wine-coloured ground spice is one of the most useful but least known and most…
  • 50g pomegranate seeds
  • 30g pistachios, toasted and roughly chopped

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