Butternut borani

Ingredients

• 1.2 kg butternut squash
• olive oil, for drizzling
• 2 garlic cloves, minced
• 300 g Greek yogurt
• ½ small packet (about 15 g) of dill, very finely chopped
• 1 tsp pul biber chilli flakes
• handful of walnut pieces 
• Maldon sea salt flakes and freshly ground black pepper 
• flatbread, to serve

Instructions

1. Preheat the oven to 220°C (200°C fan), Gas Mark 7. Line a baking tray with baking paper. 

2. Leaving the skin on, cut the butternut squash in half lengthways and, using a spoon, scoop out the seeds and discard. Place the squash halves cut side up on the prepared baking tray and rub the exposed flesh with a little drizzle of olive oil. Roast for about 45–50 minutes, then insert a knife into the thickest part of the flesh to check if it’s soft and cooked through. If or when the squash is cooked, remove from the oven and leave until cool enough to handle. 

3. Using a spoon, scoop all the squash flesh out of the skins into a mixing bowl, then mash as best as you can. Add the garlic, a drizzle of olive oil and a generous amount of salt and pepper, followed by the yogurt, and give everything a good stir. Check and adjust the seasoning, then transfer the borani on to a plate, spread it right to the edges and smooth over with the back of the spoon. Drizzle with olive oil and scatter over the pul biber, dill and, finally, the walnuts before serving with flatbread.

Recipe from Simply: Easy Everyday Dishes by the bestselling author of Persiana, Sabrina Ghayour (Hachette Australia, RRP $32.99)