Accordion Butternut with a Peanut Dressing

Butternut squash is rich in carotenoids, including beta-carotene, beta-cryptoxanthin, and alpha-carotene, which are plant pigments that give butternut squash its bright orange color. These compounds are provitamin A carotenoids, meaning your body converts them into retinal and retinoic acid — the active forms of vitamin A. Vitamin A is essential for regulating cell growth, eye health, bone health, and immune function. Additionally, butternut squash is rich in vitamin C, a water-soluble nutrient needed for immune function, collagen synthesis, wound healing, and tissue repair. Both vitamins A and C work as antioxidants in your body, protecting your cells from damage caused by unstable molecules called free radicals. Discover news ways of preparing old favourites.

4 Servings

Ready In: 55 minutes

Energy: 225 kCal

Protein: 5.6 g

Carbohydrates: 22.5 g

Sugar: 6.4 g

Fat: 14.6 g

Fibre: 4 g

Lacto-Ovo Vegetarian

Low GI

Gluten-Free

Cutting board

Knife

2 Wooden spoons

Baking tray

Oven / Air fryer

Measuring spoon

Measuring cup

Small mixing bowl

Place each butternut half flat-side down onto a cutting board. Place 2 wooden spoons on either side of one half of the butternut. This will serve as stoppers to prevent you from cutting through the butternut.
Cut 0.5 cm slices into the top of the butternut to create the “accordion”. Do this for the other half.
Drizzle generously with Liviana® Extra Virgin Olive Oil, season with salt and pepper and gently push the fresh herbs in between the slices.
Cover the butternut with tin foil and bake for 25 minutes at 180 °C (airfryer 160° C). Remove the tin foil and bake for another 20 minutes uncovered at the same temperature.
To make the dressing; combine the plain yoghurt, Liviana® Light Roast Peanut Butter, Liviana® Honey, Liviana® Extra Virgin Olive Oil, lemon juice and pinch of salt in a small bowl and combine.
Spread the dressing onto a serving plate. Plate the butternut on top of the dressing and garnish with pistachios.