Moroccan roast chicken with apricots
Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment
Roasted squash with crushed pistachios
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 butternut squashpeeled and cut into chunks
- 2 tbsp olive oil
- 50g pistachiostoasted
- 4 thyme sprigsleaves only
- juice 1 lemon
Nutrition: per serving
- kcal209
- fat11g
- saturates2g
- carbs19g
- sugars10g
- fibre6g
- protein5g
- salt0g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the butternut squash with 1 tbsp of the olive oil and season. Roast in the oven for 40 mins until tender and caramelised.
step 2
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 squash to serve.
