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• servings: Serves 4 as a side dish
• total time: 55 minutes

Ingredients

1 medium size butternut squash - peeled, cut in half lentghtway, seeds removed

a few sprigs of thyme

olive oil for roasting

salt & pepper to taste

1 shallot - finely chopped

30g pistachios

a handful of pomegranate seeds

For the yogurt sauce

5 tbsp plain coconut yogurt

2 tbsp runny tahini

the juice of 1/2 lemon

salt & pepper to taste

Directions

Place 2 wooden spoons on each side of each butternut squash half. using a sharp knife make the incisions.

Add to a roasting tin and drizzle generously with olive oil, salt and pepper. Add the thyme and rub well. Place in the oven at 200 degrees for 50-60 minutes until the butternut squash is really soft.

In the meantime add a drizzle of olive oil to a frying pan and once hot add in the shallot. Fry gently on a medium heat until the shallot is fairly crispy.

Make the sauce: simply mix all the ingredients until well combined.

Spread the sauce onto a large plate and place the roasted squash on top. Sprinkle on top the crispy shallot on top together with pistachios and pomegrante seeds.