Herb roasted squash with goats curd & pistachios

🧂 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

• 1 Chop squash in half - lengthways and then cut the flesh in a criss cross
  fashion. Being careful not to break through the skin.
• 2 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.
• 3 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).
• 4 Once cooked top with a further brush of herb oil, chili flakes, chopped
  pistachios & goats curd. Honey drizzle once again is optional.
• 5 Serve with your favourite grilled meat or veg, a green salad and enjoy!

Nutrition Info