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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 peeled 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 cardamon
  • 0.5 limes lime zest
  • 1.5 limes lime juice

To Serve

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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.