Roasted Butternut Squash

Ingredients

• 1/2 butternut squash
• 1 cup walnuts
• 2 tbsp Greek yogurt
• A little parsley
• 5g butter
• 1 tsp olive oil
• 1/4 tsp salt
• 1/4 tsp herbs

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Steps

1. 01

   Wash the butternut squash well and halve it. Scoop out the seeds and peel with a vegetable peeler. Score it 0.5cm deep, sprinkle with salt and herbs, brush with butter, and roast at 180°C for 60 minutes.

2. 02

   Heat olive oil in a pan, add 1/4 tsp salt, toast the walnuts, then place in a bowl and mix in chopped parsley.

3. 03

   Spoon Greek yogurt onto a plate and top with the squash from step 1 and the walnut mixture from step 2.