Butternut Squash with Ginger Tomatoes and Lime Yogurt

Roasted butternut squash with gingery oven-dried tomatoes and lime-fresh yogurt, topped with cilantro and cashews.

Ingredients

1 medium butternut squash, trimmed, unpeeled, halved lengthwise, seeds removed, then cut widthwise into 1-inch slices
3 tablespoons olive oil
6 large plum tomatoes, halved lengthwise
1¼ inch piece of ginger, finely grated
1 red chile, seeded and finely diced
2 tablespoons packed dark muscovado sugar
coarse sea salt and black pepper
½ cup scant Greek yogurt
¼ teaspoon ground cardamom
finely grated zest of 1/2 lime plus 1½ teaspoons lime juice
1/5 oz cilantro leaves, coarsely chopped
1 oz cashew nuts, toasted and coarsely chopped
⅓ oz crispy store-bought fried shallots (optional)

1 Preheat the oven to 465°F (425°F convection).

2 Mix the squash with 2 tablespoons of the olive oil, 2 teaspoons of salt, and a good grind of black pepper. Spread out on a large parchment-lined baking sheet and roast for 35 to 40 minutes, until golden brown. Set aside to cool.

3 Reduce the oven temperature to 340°F/170°C (300°F/150°C convection).

4 Place the tomato halves on a parchment-lined baking sheet, skin side down. Sprinkle with ¼ teaspoon of salt, drizzle with the remaining tablespoon of oil, and cook for 80 minutes, until softened.

5 Place the ginger, chile, garlic, sugar and ¼ teaspoon of salt in a medium bowl. Mix to form a paste, then spoon this on top of the tomatoes. Cook for another 40 minutes, until the tomatoes are caramelized and set aside to cool.

6 Place all the ingredients for the lime yogurt in a small bowl, with ½ teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to serve.

7 Spread the squash out on a large platter and layer the tomatoes in between. Drizzle over the lime yogurt, sprinkle with the cilantro, cashews, and shallots, and serve.