Roasted Pumpkin with Pistachios

Cut the onion into fine wedges and lightly dust with the plain flour. Heat plenty of vegetable oil to approx. 160 °C in a small pot and slowly fry the onions until golden brown. Drain on a plate lined with kitchen paper.

Preheat the oven to 200 °C top/bottom heat.

Cut the butternut squash into wedges about 1 cm thick and 8 cm long. In a large bowl, mix with salt, pepper, and 3 tbsp olive oil. Spread on a baking sheet and roast in the preheated oven for about 10 minutes. Remove and let cool.