Roasted Butternut with Charred Green Chilli Relish (gf) (v)

I like to serve the butternut warm rather than hot from the oven. The cooling yoghurt is a perfect foil for the fiery relish and is delicious with the rich butternut and the tart bite from the barberries.

2 medium butternut pumpkins olive oil sea salt and ground pepper

TO SERVE

Charred Green Chilli Relish (see recipe below)

1 cup thick plain yoghurt

¼ cup barberries or chopped cranberries or sour cherries

Preheat the oven to 180°C fan bake.

Cut each butternut into quarters and remove the seeds. Place on a lined baking tray, brush with oil and season with salt and pepper. Roast for about 30 minutes, or until tender.

TO SERVE: Spoon the yoghurt over each piece and top with the relish, barberries and a grind of pepper. SERVES 8