2 Butternut Squashes

Toasted Seed/Nut Mix

2 Aubergines

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.

  1. 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.
  2. Swish open and scoop out the flesh with a spoon into a good sized bowl and allow to cool.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately with the aubergine dip.

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