Roasted Butternut Squash with Tahini Sauce

This super easy dish has become a firm lunch time favourite with me, I often make it for friends who all agree it's super tasty.

Ingredients

1 medium size butternut squash - 
a few sprigs of thyme
olive oil for roasting
salt & pepper to taste
2 gloves of garlic
handful of pistachios
a handful of pomegranate seeds

For the yogurt sauce
3tbsp plain coconut yogurt
2 tbsp tahini
the juice of 1/2 lemon
salt & pepper to taste

Method

Make 2-4 mm incisions along the entire length of each half of the squash, being careful noy ti cut right through. You can use 2 wooden spoons place either side of the squash to help with this.   
Place in a roasting tin and drizzle generously with olive oil, sprinkle with salt and pepper and add the thyme, rub well. Add the garlic, still in its skin and place in the oven at 200 degrees for 40-50 minutes until the butternut squash is soft. After 15 mins remove the garlic and leave to cool.

Make the sauce: simply mix all the ingredients until well combined. Squeeze the cooled garlic flesh in to sauce and mix through. 
Spread the sauce onto a large plate and place the roasted squash on top. Sprinkle on top the pistachios and pomegrante seeds.

I usually serve this with some salad leaves and mixed grains. Merchant Gourmet Glorious Grains or simple Puy Lentils are favourites.