Serves 4 to 6.


  • 1 butternut squash, cut into 1 cm slices
  • 2 bulbs of fennel, cut into 0.5cm slices
  • 4 tablespoons of extra-virgin olive oil
  • 4 garlic cloves, squashed and peeled but left whole
  • Few sprigs of thyme or rosemary
  • Salt and pepper
  • 125g Tims Dairy Greek Style Natural yogurt
  • Handful of fresh dill, finely chopped



Preheat the oven to 180°C.  Lay the squash and fennel slices onto a baking tray and toss with the oil, garlic, thyme, pepper and salt.  Make sure the herbs are under the vegetables so that they don’t burn and bake for 20-30 minutes until lightly browned and cooked through.  Meanwhile mix the yogurt with the dill and season to taste with pepper and salt.  When the vegetables are ready serve drizzled with the yogurt sauce.


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