Roasted Butternut, Tomatoes & Zesty Yoghurt Recipe
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Roasted Butternut, Tomatoes & Zesty Yoghurt Recipe

​​​​​Here's a nice recipe to enjoy with your favourite people at your special Rakı Table.


  • 1 medium butternut squash
  • 6 large plum tomatoes, halved lengthways (500g)
  • 3cm piece of ginger, finely grated (25g)
  • 1 red chilli, de-seeded and finely diced
  • 2 garlic cloves
  • 30g dark muscovado sugar

Lime yoghurt:

  • 120g Greek yoghurt
  • 1/4 tsp ground cardamom
  • Finely grated zest of 1/2 lime, plus 11/2 tsp lime juice To serve
  • 5g coriander leaves, roughly chopped
  • 30g cashew nuts, toasted and roughly chopped
  • 10g crispy shop-bought shallots (optional)


Chop the squash into large chunks and mix with 2 tablespoons of the oil, season. Roast for 35–40 minutes, until golden-brown. Bake tomato halves with 1/4 teaspoon of salt and drizzle with a tablespoon of oil for 80 minutes.

Place the ginger, chilli, garlic, sugar and 1/4 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 caramelized.

Place all the ingredients for the lime yoghurt in a small bowl, with 1/2 teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to serve.

Spread the squash out on a large platter and arrange the tomatoes in between. Drizzle over the lime yoghurt, sprinkle with the coriander, cashews and shallots, if using, and serve.

Share, savour, enjoy!