Roasted Butternut Squash With Thyme And Toasted Pistachios | Tasting Table Recipe
Recipe from the Tasting Table Test Kitchen
Roasted Butternut Squash With Thyme And Toasted Pistachios
Roasted Butternut Squash with Thyme and Toasted Pistachios
Prep Time
10
minutes
Cook Time
25
minutes
Servings
4
to 6 servings
Total time: 35 minutes
Ingredients
- 2 tablespoons Agave In The Raw®2 tablespoons balsamic vinegar1 large butternut squash (about 2½ pounds), halved, seeded and cut into 1½-inch wedges¼ cup extra-virgin olive oil2 sprigs thymeSalt, to taste¼ cup pistachios, toasted and roughly chopped1 teaspoon red pepper flakesZest from 1 lemon
Directions
- In a small mixing bowl, combine the Agave In The Raw® and balsamic vinegar and set aside.
- Preheat the oven to 425°. In a large mixing bowl, toss the butternut squash, olive oil and thyme sprigs and season with salt. Transfer to a parchment-lined sheet tray and roast, turning occasionally, until golden brown on both sides, about 25 minutes.
- Transfer the squash to a large platter and drizzle with the agave-vinegar mixture. Top with the pistachios, red pepper flakes and lemon zest. Serve.