Roasted Squash and Red Onion with Tahini Yogurt

Roasted butternut squash is one of my favourite vegetable dishes to make, it's extremely simple to prepare (just bung it in the oven) and the caramelised, crispy bits are heaven! As squash takes on flavour so well I've spiced mine with plenty of paprika and chilli, then drizzled with honey to make sure we get that beautiful glaze. Nutty flavours go superbly with hot salads so I've made a tahini yogurt to drizzle over the warm butternut squash. I really like to turn the heat up on mine so I've finished the dish with dried chilli flakes for that extra hit! This is a very healthy dish, perfect for a light supper or as an

accompaniment to a meat dish.

Makes one large bowl


1 butternut squash

1 large red onion

1 courgette, spiralised

2 tsp smoked paprika

1 tsp chilli powder

1 tsp dried thyme (or fresh)

1 tbsp honey, for drizzling

Dried chilli flakes, for sprinkling

4 tbsp natural yogurt, I used Yeo Valley

2 tbsp tahini

Juice of half a lemon

1/2 garlic cloves, minced

Olive oil

Salt and pepper


Pre heat the oven to 200C.

Start by peeling and chopping the squash and onion into bite sized pieces. Pop in a baking tray, sprinkle over the paprika, chilli powder, and thyme, then season well. Douse with olive oil, drizzle with honey and give the contents another good stir. Pop in the oven for around 30-40 minutes, or until the squash is soft and coloured. Allow to cool for a few minutes before serving.

Meanwhile, make the tahini yogurt by combining the natural yogurt, tahini, lemon juice and garlic in a small bowl and stir. Now season and add a good glug of olive oil, stir until combined.

To serve, place the spiralised courgette in a large bowl and pile the butternut squash on top. Drizzle over the tahini yogurt and sprinkle with dried chilli flakes. Tuck in immediately and enjoy those lovely flavours!