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. 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. 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. 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. 4

   Once cooked top with a further brush of herb oil, chili flakes, chopped pistachios & goats curd. Honey drizzle once again is optional.

5. 5

   Serve with your favourite grilled meat or veg, a green salad and enjoy!