Hasselback butternut squash with tahini yogurt & gremolata

• medium butternut squash↗3

  halved vertically, peeled and deseeded

• star anise6
• olive oil↗5 tbsp tbsp
• ground cinnamon↗1 tsp tsp
• nutmeg↗½

  grated

• light brown soft sugar↗3 tbsp tbsp
• natural or plant-based yogurt100g g
• tahini↗100g g
• lemon↗1

  zested and juiced

• large handfuls of flat-leaf parsley2

  leaves picked and finely chopped

• orange↗1

  zested, plus 1⁄2 juiced

• garlic clove↗1

  crushed

• dried cranberries↗3 tbsp tbsp
• pomegranate seeds↗4 tbsp tbsp
• flaked almonds↗5 tbsp tbsp

  toasted

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Working with one squash half at a time, put on a chopping board with a wooden spoon on either side. Using a large, sharp knife, cut slices crosswise along the length of the squash at ½cm intervals, cutting through only until you reach the spoon handles. Arrange the squash on two baking trays lined with baking parchment, flat-side down. Drop a star anise into the cavity of each half, then drizzle over 3 tbsp of the olive oil. Combine the cinnamon, nutmeg and brown sugar, then rub this all over the squash halves. Roast for 45 mins until soft, basting with any roasting juices after 30 mins. If the squash starts to burn, cover loosely with foil and return to the oven. Leave to cool slightly.

2. 2

   Meanwhile, make the gremolata. Put the parsley in small bowl and mix with the rest of the olive oil, the orange zest and juice, garlic, dried cranberries and pomegranate seeds. Set aside.

3. 3

   Mix the yogurt and tahini with the lemon zest and juice in a separate bowl. Season and stir in 1-4 tbsp water to loosen until it’s the consistency of double cream.

4. 4

   Just before serving, stir the almonds through the gremolata. Arrange the roasted squash halves on a serving platter, then top with the tahini yogurt and gremolata.