1 butternut pumpkin, peeled and cut into chunks
2 tbsp olive oil
50 g pistachios, toasted
4 thyme sprigs, leaves only
juice 1 lemon
- Heat oven to 200C/180C fan. Toss the butternut pumpkin with 1 tbsp of the olive oil and season. Roast in the oven for 40 mins until tender and caramelised.
- Meanwhile, roughly crush the pistachios with the thyme and a pinch of salt using a pestle and mortar, or with the end of a rolling pin. Stir in the lemon juice and remaining oil, and check the seasoning. Spoon the pistachios over the pumpkin to serve.