Ingredients
1 butternut squash
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
100 ml plain yogurt
1 tablespoon za’atar spice mix
1 orange
1 lemon
Method
Preheat the oven to 200°C.
Cut the butternut squash in half and scoop out the seeds. Slice it into cubes.
In a bowl, toss the squash with olive oil, cumin, paprika, salt, and pepper until evenly coated.
Spread the seasoned squash on a baking tray and roast for 25-30 minutes, or until tender and golden.
While the squash cooks, mix yogurt with za’atar, then squeeze juice from the orange and lemon into the yogurt, stirring well.
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