Photo by: Jonathan Lovekin

Butternut squash with ginger tomatoes and lime yoghurt

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1 medium butternut squash, trimmed, unpeeled, halved lengthways, seeds removed, then cut widthways into 21/2 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

Lime yoghurt:
120g Greek yoghurt
1/4 tsp ground cardamom
Finely grated zest of 1/2 lime, plus 11/2 tsp lime juice To serve
5g coriander leaves,
roughly chopped
30g cashew nuts, toasted and roughly chopped
10g crispy shop-bought shallots (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.

3 Reduce the oven temperature to 170°C/150°C fan/gas mark 3.

4 Place the tomato halves on a parchment-lined baking tray, skin-side down. Sprinkle with 1/4 teaspoon of salt, drizzle with the last tablespoon of oil and cook for 80 minutes, until softened.

5 Place the ginger, chilli, garlic, sugar and 1/4 teaspoon of salt in a medium bowl. Mix to form a paste, then spoon this on top of the tomatoes. Cook for another 40 minutes, until caramelized, and set aside to cool.

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. Drizzle over the lime yoghurt, sprinkle with the coriander, cashews and shallots, if using, and serve.

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