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Butternut Squash with Ginger Tomatoes & Lime Yoghurt


10 Plum Tomatoes
25g Peeling Ginger
1 Red Chilli
2 Cloves Garlic
250g Greek Yoghurt
1/2 tsp Ground Cardamom
1 Lime, Zest & Juice
100g Fried Shallots


Cut the tomatoes in half, drizzle with olive oil and season - roast at 150 degrees for 80 minutes
Blitz the ginger, chilli, sugar and garlic and season, spread on to the tomatoes & bake for a futher 40 minutes
Wedge the butternut, dress with olive oil and roast at 220 degrees for 25 minutes
Mix the yoghurt, cardamom, juice and zest and season
Arrange the butternut squash on a platter, top with tomatoes, lime yoghurt, coriander and spring onions
Garnish with roasted cashew nuts (optional)

“This Butternut squash dish is perfect for late summer to early autumn, the ginger tomatoes in it are genius, and the lime yoghurt gives it a zesty freshness, one of our favourites, sure to delight our customers.”
Jeremy Ford, Director of Food

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