Source: Butternut squash with ginger tomatoes and lime yoghurt

Butternut Squash With Ginger Tomatoes And Lime Yogurt

Course Side Dish
Cuisine Mediterranean
Keyword Butternut Squash, Ginger, Lime, Salad, Tomatoes
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 people


  • 1 butternut squash medium, cut in half lengthways, seeds removed, then cut widthways into 2.5cm-wide slices
  • 45 ml olive oil
  • 6 plum tomatoes cut in half lengthways
  • 3 cm ginger peeleed and finely grated
  • 1 red chilli finely diced
  • 2 cloves garlic peeled and crushed
  • 30 g dark muscovado sugar

Lime Yogurt

  • 120 g Greek yogurt
  • 0.25 tsp ground cardamon
  • 0.5 limes zested
  • 1.5 limes juiced

To Serve

  • 5 g coriander leaves roughly chopped
  • 30 g cashew nuts toasted and roughly chopped
  • 10 g crisp shallots


  • Heat the oven to 240C (220C fan)/gas mark 9. Mix the squash wedges with two tablespoons of the oil, two 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.
  • Turn down the oven to 170C (150C fan)/gas mark 3. Put the tomato halves skin-side down on a parchment-lined baking tray, sprinkle with a quarter teaspoon of salt, drizzle with the remaining tablespoon of oil and roast for 80 minutes, until softened.
  • Put the ginger, chilli, garlic, sugar and a quarter teaspoon of salt in a medium bowl. Mix to a paste, then spoon on top of the tomatoes and cook for 40 minutes more, until caramelised, then set aside to cool.
  • Put all the ingredients for the lime yoghurt in a small bowl, add half a teaspoon of salt and a good grind of pepper, mix well and put in the fridge until ready to serve.
  • Spread out the squash on a large platter and arrange the tomatoes in between. Drizzle over the yoghurt, sprinkle over the coriander, cashews and shallots, if using, and serve.


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