If you're looking for a new vegetable side dish that feels fancy but is actually simple and easy to throw together, look no further...

Butternut squash is rich in nutrients such as vitamin C, E, beta-carotene and antioxidants that make it an anti-inflammatory food and wonderful for skin health. It is also a great source of fibre to help prevent blood sugar spikes and is prefect for replacing starchier carbs in a meal without feeling deprived.

This take on a gremolata combines healthy fats like olive oil and olives along with fresh dill and fennel to add extra phytonutrients, polyphenols and bright flavor. And the toasted pistachios offer prebiotics that support gut health.

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You don't NEED the fennel, and you can honestly use any herb you want if you have something else on hand.

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(makes 2 servings)

Ingredients

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For the squash:

1 butternut squash, peeled and cubed

1 tablespoon avocado oil

Salt

Dash of chili pepper

For the gremolata:

2 tablespoons olives, chopped

2 tablespoons fresh dill, chopped

2 tablespoons fennel, chopped (tops or bulb)

2 tablespoons olive oil

1 tablespoon lemon juice

Salt

2 tablespoons pistachios, chopped and toasted

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Directions

Preheat oven to 425

Add the squash to an oven safe dish, add the avocado oil and seasonings and mix to combine. Roast in the oven for about 20 minutes or until fork tender and beginning to brown.

Meanwhile, make the gremolata by combing all of the ingredients in a bowl.

When the squash is cooked, add it to a plate and top with the gremolata and chopped pistachios to serve.

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