Butternut Squash with Ginger Tomatoes and Lime Yoghurt

NEN count # 21

It's been a long break but I haven't forgotten about my project.  Real life -  working, travelling and family takes precedent over hunting down ingredients and following recipes rather than throwing together the tried and true.

 I thought I'd knock up a tasty vegie dish for a cool Monday night. Something fairly simple that would suit a mid week meal. A quick stopover at the supermarket on the way home yielded the required ingredients and once home, I realised that I didn't have the right tomatoes. So, cherry tomatoes it will have to be.

Upfront confession. I didn't really read the whole recipe thoroughly. This I didn't notice until I went to add the tomato mix to the pumpkins which had been roasting away in a hot oven. Oh no, I was supposed to let them cool while I slowly roasted the tomatoes  separately in a slow oven for - wait for it - eighty minutes. well that's not happening, it's already 7.30 pm.

Naturally I had to improvise, so after the pumpkin (butternut squash IS butternut pumpkin, right?) was almost cooked, I added the tomatoes, garlic, ginger, chili and brown sugar and cooked it some more. Once the tomatoes were soft and mushy, I called it done.

The coriander, cashews and crispy shallots mixture which was added at serving and the lime yoghurt really made it super tasty. Yum. Definitely one I'll be making again.