Helen Graham's Butternut Squash with Candied Nuts and a Tahini Yoghurt

The perfect way to showcase the humble butternut squash this festive season!

Serves 6

Guest Contributor

Ingredients

The butternut squash

2butternut squash, halved and de-seeded

3tbsp olive oil

1 tspsalt

to tasteblack pepper

The caramelised nuts

140mlolive oil

240gcooked chestnuts, roughly chopped

30ghazelnuts, roughly chopped

30gpistachios, roughly chopped

1 tspsmoked paprika

2 tspaleppo chilli flakes

2 tbspbaharat

3 tbspmaple syrup

1 tbspsherry vinegar

1 tbspmaldon salt

50g goji berries, soaked in hot water for 10 minutes & drained

The tahini yoghurt

200gcoconut yoghurt

50g tahini

1/4 tspsalt

1 lemon, juice

Helen Graham is an absolute pro when it comes to veggie showstoppers, and this one is no exception. This is the only way to elevate a butternut squash to make it the ultimate veggie main. Crunchy, sweet caramelised nuts on soft roasted butternut and whipped tahini yoghurt.

Method

Preheat oven to 180c fan

Place the butternut on a lined baking tray, drizzle the cut side with the olive oil and season with the salt and pepper. Place face down on the tray and roast for 50 minutes, until completely cooked through. In the tray, you’ll find some caramelised juices, save these for basting the butternuts once serving.

For the nuts, heat your oil in a pan and then add the chestnuts and nuts, stirring regularly until they are golden and toasted - this will take around 8 minutes. Once ready, add the spices, maple syrup, sherry vinegar and salt and cook for a further 2 minutes, until the maple syrup is bubbling and the nuts look glazed. Finish by stirring in the goji berries and then decant into a bowl and set aside.

For the tahini yoghurt, whisk everything together to combine thoroughly, before spreading this across your serving dish. Top with the butternut and then the toasted nut mix.