Ottolenghi's Roasted Butternut Squash

|Wanting something new to do with butternut squash other than soup? Try this recipe from Yottam Ottolenghi. Can be eaten on its own or with grilled lamb - delicious!|butternut squash red onion|20g unsalted butter1 tablespoon olive oil1 red onion peeled and cut into 1cm thick slices1 butternut squash peeled and cut into 3cm piecespinch of salt30g pumpkin seeds1 teaspoon nigella seeds (black onion seeds)½ teaspoon cumin½ teaspoon ground coriander¼ teaspoon tumeric4 cardamon pods lightly crushed1 cinnamon stick1 green chilli halved lengthways1 tablespoon caster sugar200ml vegetable stock100g greek yoghurt1 tablespoon coriander fresh chopped|Heat the oven to 200C/400F/Gas Mark 6. Put the butter and oil in a large saute pan and fry the onion for eight minutes over a medium heat until soft. Add the butternut squash turn the heat up to medium high and cook for ten minutes stirring occasionally until it starts to colour.Remove from the heat and add half a teaspoon of salt the seeds spices chilli and sugar. Mix and transfer to an ovenproof dish large enough to hold everything snuggly. Pour in the stock and roast in the oven for thirty minutes. By this point the butternut squash should be tender and all the liquid absorbed or evaporated.Serve warm with yoghurt spooned on top a sprinkling of chopped coriander and a few nigella seeds.|25.00 minutes|4|The Blender Girl