Roasted butternut squash with green sauces…

The temperatures have dropped, there’s a chill in the mornings, the grass is slowly turning back to green, and I can comfortably have the oven on again…yes, autumn is arriving in the UK! Hallelujah!

I say the same thing every year about how much I love autumn, it’s my favourite season, and I celebrated its imminent arrival this year with my first tray of roasted butternut squash of the season..

Skin on, the lightest drizzle of olive oil, and a hot hot oven!

Is there truly anything much better in life!??

On this occasion I ate it piping hot with a mixture of accompaniments..

The totally green sauce is a mix of fresh spinach, mixed herbs, garlic, spring onions, olive oil, lemon juice, ground cumin, Aleppo chilli flakes, a pinch of cinnamon, salt & pepper.

The other green sauce is fresh coriander, leaves and stalks, garlic, tahini, lemon juice and mixed roasted seeds.

And all with a buttermilk and tahini sauce.

Yep! My kind of heaven!!!

Green sauces have figured a lot in my dishes recently, they’re a variation of salsa verde really, always with added spices, all very similar, but different! This one was with quinoa, baby plum tomatoes and homous. With a sprinkling of Aleppo chilli flakes and toasted sunflower seeds.

Happy Autumn northern hemisphere dwellers!