Herb roasted squash with goats curd & pistachios

Whole roasted vegetables are so easy. Just pop them in the oven and off you go. Adding some cheese & herb oil really helps this squash pack a punch of flavour

Course Side Dish

Cuisine American, Australian

Keyword Butternut Squash, Roasted Pumpkin, Roasted Squash

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 176kcal

Author AnotherFoodBlogger

Ingredients

1 butternut squash
2 tbsp olive oil
1 tbsp pistachios chopped
1 tbsp goats curd
1 tsp sage chopped
1 tsp rosemary chopped
1 tsp parsley chopped
1 tsp tsp chili flakes
pinch salt
pinch pepper
drizzle honey optional
1 - 2 garlic cloves crushed

Instructions

Chop squash in half - lengthways and then cut the flesh in a criss cross fashion. Being careful not to break through the skin.
In a food processor combine olive oil, garlic, salt, pepper & herbs and blitz/chop into a brushable (if that's a word!). consistency. Alternatively you can chop them and stir to combine.
Baste squash flesh with herb oil and roast in the oven at 160c for 45 mins or until you can flesh is soft. If you want some caramelization whack up the heat to about 200c for a further 5 - 8 mins (honey drizzle optional).
Once cooked top with a further brush of herb oil, chili flakes, chopped pistachios & goats curd. Honey drizzle once again is optional.
Serve with your favourite grilled meat or veg, a green salad and enjoy!

Notes

Essential Tools

chopping board
sharp knife
baking tray/sheet
small food processor
pastry/basting brush

Tips/Tricks

this can also be cooked on your bbq and a little smoke added for flavour, I would recommend cherry wood
if short on time then you can cut the squash into wedges and cook it in 1/2 the time
substitute feta cheese if goat isn't available

Nutrition