Roasted Butternut Squash

Prep time: 15 min

Cook time: 40 min

Servings: 6

1 - 100 gram

This roasted butternut squash is a simple and comforting side dish made extra special with the addition of a bright lime vinaigrette and a sprinkle of crunchy nuts for great texture.

Ingredients

3 tbsps extra virgin olive oil

600 gram butternut squash peeled, halved, and seeded

1/4 tsp kosher salt, (or fine sea salt)

2 tbsps fresh lime juice

1/2 tsp finely grated limes zest

1 garlic clove, minced

1 tsp za'atar

1-1/2 sumac

crushed red pepper flakes, a pinch

1/4 cup chopped toasted hazelnuts, (or walnuts or pecans)

3 oil-packed anchovy fillets, minced

25 gram thinly sliced scallions

Directions

Heat the oven to 425 degrees F.

Oil a rimmed baking sheet and arrange the squash slices on it in a single layer. (If it doesn't all fit, oil another sheet and use that as well.) Brush the top of the squash slices with more extra virgin olive oil and sprinkle them with the salt and black pepper to taste.