Squash and herby harissa dip recipe

• 800 g (28.2oz) (approx) squash, peeled and diced
• 1 lemon, juice only
• 1 splash good quality olive oil
• 1 tsp herby harissa (more if you like it hot)
• 3 tbsp plain yoghurt
• 1 handful chopped coriander
• 1 handful chopped mint
• 1 clove garlic, crushed
• 2 tbsp toasted pumpkin seeds

1. Preheat the oven to 190C.
2. Put the squash in a baking dish and toss in just enough olive oil to coat.
3. Roast for 35 mins or so, until tender.
4. When ready, mash the squash coarsely with a potato masher.
5. Stir in the harissa and just enough lemon juice, olive oil and salt and pepper to taste.
6. Mix the yoghurt with the chopped herbs and garlic.
7. Transfer the squash to a serving dish and swirl the yoghurt through.
8. Drizzle with a little more oil and scatter over the toasted pumpkin seeds.

lemon, olive oil, yoghurt, handful, handful, clove garlic, pumpkin seeds

Taken from www.lovefood.com/guide/recipes/44107/squash-and-herby-harissa-dip-recipe (may not work)