Roasted Butternut Squash With Burnt Aubergine And Pomegranate Molasses

• 1 butternut squash small large, I used a pumpkin
• 4 tablespoons olive oil
• 1 tablespoon pumpkin seeds
• 1 tablespoon sunflower seeds I didn't have any
• white sesame seeds or 1 tablespoon black
• 1 teaspoon nigella black onion se
• 1 3/4 tablespoons sliced almonds
• 4 1/8 tablespoons basil leaves I didn't have any
• sea salt
• black pepper
• 1 aubergine medium
• 5/8 cup Greek yoghurt room temp
• 2 tablespoons olive oil I left this out
• 1 1/2 teaspoons pomegranate molasses
• 3 tablespoons lemon juice
• 1 tablespoon flat leaf parsley roughly chopped
• 1 garlic clove crushed

1. Preheat oven to 425F. Cut the squash into wedges, 2-3cm thick. Remove the seeds and arrange in a roasting tray, skin side down. Brush with half the oil and season well. Cook for 25-30 minutes until soft and slightly brown.
2. Reduce the oven to 350F. Spread the almonds and seeds on a roasting tray and toast for 8-10 minutes, until lightly browned. Allow to cool.
3. For the sauce, either put the aubergine directly onto a gas hob flame, turning occasionally, for 10-15 minutes, until the skin is dried and cracked and the aubergine smells smoky. You can also do this by putting the aubergine under a hot grill.
4. Scoop the flesh from the aubergine and discard the skin. Drain the flesh in a colander for ten minutes, then chop roughly and combine with the yoghurt, oil, pomegranate molasses, lemon juice, garlic, parsley and season.
5. Arrange the squash on a plate, scatter over the seeds and nuts and serve the dressing alongside. Scatter over the basil and serve.

butternut, olive oil, pumpkin seeds, sunflower seeds i, white sesame seeds, nigella black onion, almonds, basil, salt, black pepper, aubergine, greek yoghurt room temp, olive oil, pomegranate molasses, lemon juice, flat leaf parsley, garlic

Taken from www.yummly.com/recipe/Roasted-Butternut-Squash-With-Burnt-Aubergine-and-Pomegranate-Molasses-1672063 (may not work)