You will need:

300g butternut squash (roughly 1/2)

1/2 an onion

3 cloves garlic

2 tbsp vegan margarine

7 1/2g fresh sage

1 large chilli

1 tbsp maple syrup

20g shelled unsalted pistachios

2 tbsp basil infused olive oil

1 tbsp balsamic vinegar

 

Finely slice the onion and fry in the butter (or vegan margarine), along with the finely chopped sage and halved chilli. Cook until the onions are soft.

Roll out two sheets of tin foil over lapping each other in a cross formation. Peel and slice the butternut squash into four and place on the foil. Add the fried onion, chilli and sage, then sprinkle on the pistachio nuts. Drizzle with maple syrup and olive oil then toss the butternut squash until coated evenly. Pull the sides of the foil up to form a sealed bag, this will allow the the butternut squash to cook in its own juices and the pick up the rest of the flavours perfectly.

Cook for 45 minutes at 200c, serve warm on a bed of mixed leaves dressed with the balsamic vinegar.