Ingredients

For the squash:

• 1 medium butternut squash, trimmed, unpeeled, halved lengthwise, seeds removed, then cut widthwise into one-inch slices
• 3 tablespoons olive oil
• 6 large plum tomatoes, halved lengthwise
• 1 ounce piece of ginger, finely grated
• 1 red chile, seeded and finely diced
• 2 cloves garlic, crushed
• 2 tablespoons dark muscovado sugar
• Coarse sea salt and black pepper, to taste
• Simple Living Products Convection Oven

For the lime yogurt:

• 1/2 cup Greek yogurt
• 1/4 teaspoon ground cardamom
• Finely grated zest of half a lime
• 1 1/2 teaspoon lime juice

For serving:

• 1/4 ounce cilantro leaves, coarsely chopped
• 1 ounce cashew nuts, toasted and coarsely chopped
• 1/3 ounce crispy store-bought fried shallots (optional)

Directions

For the squash:

Step 1: Preheat the oven to 465°f (425°f convection).

Step 2: Mix the squash with 2 tablespoons of the olive oil, 2 teaspoons of salt, and a good grind of black pepper. Spread out on a large parchment-lined baking sheet and roast for 35 to 40 minutes, until golden brown. Set aside to cool.

Step 3: Reduce the oven temperature to 340°f or 300°f for a convection oven.

Step 4: Place the tomato halves on a parchment-lined baking sheet, skin side down. Sprinkle with 1/4 teaspoon of salt, drizzle with the remaining tablespoon of oil, and cook for 80 minutes, until softened.

Step 5: Place the ginger, chile, garlic, sugar and ¼ teaspoon of salt in a medium bowl. Mix to form a paste, then spoon this on top of the tomatoes. Cook for another 40 minutes, until the tomatoes are caramelized, and set aside to cool.

For the lime yogurt:

Place all the ingredients for the lime yogurt in a small bowl, with 1/2 teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to serve.

For serving:

Spread the squash out on a large platter and layer the tomatoes in between. Drizzle over the lime yogurt, sprinkle with the cilantro, cashews, and shallots, and serve.

Source :- thedailymeal.com