Roasted Butternut Squash With Thyme And Toasted Pistachios | Tasting Table Recipe

Ingredients

• 2 tablespoons Agave In The Raw®2 tablespoons balsamic vinegar1 large butternut squash (about 2½ pounds), halved, seeded and cut into 1½-inch wedges¼ cup extra-virgin olive oil2 sprigs thymeSalt, to taste¼ cup pistachios, toasted and roughly chopped1 teaspoon red pepper flakesZest from 1 lemon

Directions

1. In a small mixing bowl, combine the Agave In The Raw® and balsamic vinegar and set aside.
2. Preheat the oven to 425°. In a large mixing bowl, toss the butternut squash, olive oil and thyme sprigs and season with salt. Transfer to a parchment-lined sheet tray and roast, turning occasionally, until golden brown on both sides, about 25 minutes.
3. Transfer the squash to a large platter and drizzle with the agave-vinegar mixture. Top with the pistachios, red pepper flakes and lemon zest. Serve.