- I whole squash
- 3/4 shallots or small red onions
- 3 tbs olive oil
- 2/3 cloves garlic
- Cayenne pepper 1/4 – 1/2 tsp (depending how hot you like it!)
- Salt and Pepper to taste
For the dressing
- 1 tbsp tahini
- cold water
- 1 clove garlic
- Juice of 1/2 lemon
- 30g pine nuts
- pinch salt
Preheat the oven to 175° (fan oven) Gas Mark 3.
Peel and either dice or slice the squash. It needs to be about 2 cm or a little less. Finely slice the onions. Place squash and onions in large roasting tin with olive oil, cayenne pepper and garlic, toss all together until well covered with oil. Roast in the oven for 40 to 50 mins until squash is caramelising (brown bits on squash and onions).
To make dressing put tahini and lemon juice into a medium size bowl with crushed garlic and blend together with a fork or small whisk. Then add a little cold water at a time until the sauce is like double cream. Serve separately and sprinkle pine nuts once the sauce has been added either on the plate or serving dish.
Can be eaten hot or still tasty eaten cold the next day!