Butternut Squash with Walnuts and Moroccan Spice Dip Print Author: Tamarin Ingredients 500g butternut pumpkin, peeled, cut into cubes 2 tablespoons olive oil ½ cup walnuts ¾ cup Greek-style yoghurt 2 teaspoons Moroccan seasoning 2 tablespoons fresh coriander leaves Instructions Preheat oven to 200°C /180°C fan-forced. Place pumpkin on a baking tray lined with
