Roasted Butternut Squash with Pecans & Cranberries

Roasted Butternut Squash with Pecans & Cranberries

I’m not your typical traditional Christmas cook. My way of cooking this season is simple, vegetable-led, and guided more by ease and flavour than tradition. This is a side dish I’ll be making over the Christmas Season— nourishing, colourful, and designed to sit lightly alongside everything else on the table. Also a fabulous dish for any occasion !

Prep Time: 15 minutes, Cook Time: 1 hour

Quantity: Serves 4

Ingredients:

• 1 Butternut squash

• 1 bunch flat leaf Parsley

• 150g Pecan nuts

• 100g cranberries

• Juice of 1 lemon

• Olive Oil 

• Salt & Pepper

  Dip:

• 150g Greek Yoghurt

• 3 TBSP smooth Tahini

  Method: 

• Preheat the oven to 200c fan. Chop your butternut squash into chunky pieces with skin on (remove seeds & pulp). Place on a baking tray with olive oil, salt & pepper, avoiding any overcrowding. Roast for 1hour or until soft and caramelised.

• Place pecans on a small baking tray, roast in oven for 8mins (max). Check as they burn easily.

• Make your yoghurt dip by placing your greek yoghurt and tahini in a bowl. Mix to combine adding 2-3tbsp of cold water to loosen.

• Make your herb relish topping by mixing together in a bowl slightly chopped; toasted pecans , parsley, cranberries. Add a good pour of olive oil & juice of 1 lemon. Give it a good stir! It should be chunky and crunchy. (adjust nut:cranberry ratio as you wish)

• Plate up your dish by spreading your tahini yoghurt onto a plate, mount your caramelised butternut squash on top and sprinkle over your herby relish. Finish with a drizzle of olive oil!

• Smile & serve! ;)