For the squash

 

1 small Butternut Squash

1 tsp salt

150ml Rapeseed Oil

A few sprigs of fresh Thyme

 

For the dressing

 

150ml Kings Garden Caraway

1 bunch chopped Parsley

1 clove chopped Garlic

Zest and juice of 1 Lemon

150ml Olive Oil

 

Method

 

1 Red Chilli, seeded and chopped

500g Natural Yoghurt

 

Cut the squash (do not peel) and remove the seeds, then slice into thick strips and toss in rapeseed oil and thyme, and plenty of salt and pepper.

Roast for 45 mins in a hot oven and cool

Make the dressing up one hour ahead

Mix the chopped parsley with the Kings Garden Caraway and oil, and add the lemon zest and juice and garlic.  Warm the squash slices in a hot oven.

To serve, place on warm plates and top with the dressing and chopped chilli and a dollop of natural yoghurt.