Roasted Butternut Squash & Fennel with Dill & Yogurt Sauce
So simple and so effective, the flavours from the fennel and butternut squash work in perfect harmony with the yogurt sauce.
Serves 4 to 6.
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.Print