There will be too much herb crust so save it and use it as a topping or stuffing for any other roast veg. If you add it to oil, it makes a nice dip. 2 large butternut squash, quartered with seeds removed 60ml olive oil Herb Crust/stuffing: 20g pistachios 20g pine nuts 50g parmesan, grated … Continue reading Crusted Butternut Squash