Hasselback butternut squash with tahini yogurt gremolata
Ingredients
- 3 medium butternut squash halved vertically, peeled and deseeded
- 6 star anise
- 5 tbsp olive oil
- 1 tsp ground cinnamon
- ½ nutmeg grated
- 3 tbsp light brown soft sugar
- 100g natural or plant-based yogurt
- 100g tahini
- 1 lemon zested and juiced
- 2 large handfuls of flat-leaf parsley leaves picked and finely chopped
- 1 orange zested, plus 1⁄2 juiced
- 1 garlic clove crushed
- 3 tbsp dried cranberries
- 4 tbsp pomegranate seeds
- 5 tbsp flaked almonds toasted
Instructions
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