- 1 medium butternut squash, trimmed, unpeeled, halved lengthways, seeds removed, then cut widthways into 2½ cm wide slices (800g)
- 45ml olive oil
- 6 large plum tomatoes, halved lengthways (500g)
- 3cm piece of ginger, finely grated (25g)
- 1 red chilli, de-seeded and finely diced
- 2 garlic cloves, crushed
- 30g dark muscovado sugar
- coarse sea salt and black pepper
- thin sliced red onion
Lime yoghurt:
- 120g Greek yoghurt
- ¼ tsp ground cardamom
- Finely grated zest of ½ lime, plus 1½ tsp lime juice To serve
- 5g parsley
- roughly chopped
- 30g cashew nuts, toasted and roughly chopped
- 10g crispy shop-bought onions(optional)
1 Preheat the oven to 240°C/220°C fan/gas mark 9.
2 Mix the squash with 2 tablespoons of the oil, 2 teaspoons of salt and a good grind of black pepper. Spread out on a large parchment-lined baking tray and roast for 35–40 minutes, until golden-brown. Set aside to cool.
*NOTE: skin stays on. Do not slice the squash pieces too thin or they will come out hollow when roasted
4 Place the ginger, chilli, garlic, sugar and 1/4 teaspoon of salt in a medium bowl. Mix to form a paste.
5 Heat pan on stovetop. Add butter and ginger sace to make liquid and add the halved tomatoes. Cook covered until soft. About 15 minutes. Turn up the heat and cook with cut side down until carmelized. Sprinkle with 1/4 teaspoon of salt
6 Place all the ingredients for the lime yoghurt in a small bowl, with 1/2 teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to serve.
7 Spread the squash out on a large platter and arrange the tomatoes in between. Sprinkle sliced red onion. Drizzle over the lime yoghurt, sprinkle with the parsley , cashews and fried onions, if using, and serve.