Roasted Butternut Squash with Thyme and Toasted Pistachios | Tasting Table Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
4 to 6 servings
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
  1. In a small mixing bowl, combine the Agave In The Raw® and balsamic vinegar and set aside.
  2. 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.
  3. 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.