2 Butternut Squashes
Toasted Seed/Nut Mix
250g Greek Yogurt
100ml Pomegranate Molasses
Claudia Colwell from Bloomsburys Biddenden shares a Sunday lunch option for vegetarians: Roasted butternut squash with aubergine dip, rustled up with the help of some store cupboard staples.
- Preheat oven to 180°C and place two whole aubergines onto a tray and bake for 30 minutes in the top shelf or until the aubergine is starting to blacken and its insides are soft and steamy.
- Swish open and scoop out the flesh with a spoon into a good sized bowl and allow to cool.
- Using a colander drain off excess liquid from the pulp then add the Greek yogurt and the pomegranate molasses, a crushed garlic clove and a tablespoon of fresh lemon juice.
- Peel, de-seed and chop the butternut squash into two by one inch pieces and place on a baking tray and roast with some coconut oil and a pinch of pink Himalayan rock salt. This should take around 30-40 minutes and the butternut should start to colour, becoming sweet and soft.
- Remove your butternut pieces from the oven and place into a warm dish, sprinkle and coat with a plentiful handful of toasted almonds, pumpkin, sunflower and sesame seeds to add texture and depth of taste. Tear off the leaves from a bunch of fresh basil and add to the dish, if desired.
- Serve immediately with the aubergine dip.
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