Showcase butternut squash with this vibrant vegan side. Garnished with jewel-like pomegranate seeds and crunchy pistachios, serve as part of a stunning meze
Prep:15 mins
Serves 4
1 large butternut squash, peeled, ends trimmed, halved widthways and spiralized into thick noodles1 large red onion, peeled, ends trimmed and spiralized using the ribbon attachment2 tbsp olive oil2 tsp sumac50g pomegranate seeds30g pistachios, toasted and roughly chopped
STEP 1Heat 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 2Divide between plates and top with the pomegranate seeds and toasted pistachios.
