Preparation and cooking time
- Prep:15 mins
- Cook:25 mins
- Serves 4
Showcase butternut squash with this vibrant vegan side. Garnished with jewel-like pomegranate seeds and crunchy pistachios, serve as part of a stunning meze
- 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
- 2 tsp sumac
- 50g pomegranate seeds
- 30g pistachios , toasted and roughly chopped
- STEP 1
Heat oven to 200C/180C fan/gas 6. Toss the spiralized butternut squash and onion together with the oil, sumac, some sea salt and black pepper in a roasting tray. Spread out then roast for 25 mins until the vegetables are completely tender and beginning to caramelize.
- STEP 2
Divide between plates and top with the pomegranate seeds and toasted pistachios.