Seasonal Squash with Roasted Tomatoes
Squash is all the rage now Autumn is in full swing, so let’s make the most of it! They’re cheap and hearty vegetables which come in all different shapes, sizes and tastes. This harlequin squash which I used for this recipe is sweet and nutty, providing an excellent contrast against the zesty yoghurt and tangy fresh ginger.
Let’s get started!
Ingredients (serves 2)
- 1 Harlequin squash (or butternut squash)
- 3 large tomatoes (variety of your choice)
- Greek yoghurt
- 1 Lime
- Handful coriander leaves
- Handful walnuts
- Olive oil
- Cube fresh ginger
- 2 garlic cloves
Pre-heat the oven to gas mark 9 and put one shelf on the top, and the other in the middle.
Chop up your squash (be careful as they can be pesky to chop!) leaving the skin on. Place on a baking tray and drizzle in olive oil, salt and pepper. I always use Himalayan salt to season dishes because of it’s properties – it contains to most minerals compared to sea salt and table salt! Place the squash on the top shelf for 45 minutes.
Straight after you’ve put the squash in the oven, half your tomatoes and place on a banking tray. Roughly chop your garlic and ginger into small pieces and sprinkle over the tomatoes. Drizzle in a little olive oil and season. Place these on the middle shelf for 40 minutes.
Whilst everything is cooking in the oven, take your yoghurt and grate in your like zest. I haven’t put a quantity on the amount of greek yoghurt because some people will want to make lots of the stuff, others only a drizzle, so it’s completely up to you!
About 5 minutes before you’re due to take our your squash and tomatoes, toast your walnuts over the heat to warm and brown off.
To serve, take your squash and tomatoes and top with the yoghurt dressing, toasted walnuts and roughly chopped coriander.
Taa daaa!! Bon appetite!
Fancy trying another seasonal salad? This is an excellent summer recipe!
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