Roasted Butternut Squash With Burnt Aubergine and Pomegranate Molasses

Photo: flickr user Jon & Alison

Ingredients

1 small large butternut squash (I used a pumpkin)

4 tablespoons olive oil

1 tablespoon pumpkin seeds

1 tablespoon sunflower seeds (I didn’t have any)

1 tablespoon black (or white) sesame seeds

1 teaspoon nigella (black onion) se

10 grams sliced almonds

10 grams basil leaves (I didn’t have any)

Sea salt and black pepper

For the sauce:

1 medium aubergine

150 grams Greek yoghurt, room temp

2 tablespoons olive oil (I left this out)

1 1/2 teaspoons pomegranate molasses

3 tablespoons lemon juice

1 tablespoon roughly chopped flat leaf parsley

1 garlic clove, crushed

Preparation

Preheat oven to 425F. Cut the squash into wedges, 2-3cm thick. Remove the seeds and arrange in a roasting tray, skin side down. Brush with half the oil and season well. Cook for 25-30 minutes until soft and slightly brown.

Reduce the oven to 350F. Spread the almonds and seeds on a roasting tray and toast for 8-10 minutes, until lightly browned. Allow to cool.

For the sauce, either put the aubergine directly onto a gas hob flame, turning occasionally, for 10-15 minutes, until the skin is dried and cracked and the aubergine smells smoky. You can also do this by putting the aubergine under a hot grill.

Scoop the flesh from the aubergine and discard the skin. Drain the flesh in a colander for ten minutes, then chop roughly and combine with the yoghurt, oil, pomegranate molasses, lemon juice, garlic, parsley and season.

Arrange the squash on a plate, scatter over the seeds and nuts and serve the dressing alongside. Scatter over the basil and serve.