There will be too much herb crust so save it and use it as a topping or stuffing for any other roast veg. If you add it to oil, it makes a nice dip.
2 large butternut squash, quartered with seeds removed
60ml olive oil
20g pine nuts
50g parmesan, grated
25g white breadcrumbs
1tbsp chilli flakes
handful of parsley chopped
Zest of a 2 lemons
Buttermilk Sauce (also good with aubergine, mushrooms etc):
100g natural yoghurt
1 1/2 tbsp olive oil
1 clove garlic, crushed
Place the squash in a large overproof dish and brush with oil.
Combine the crust mix ingredients and sprinkle onto the squash making sure all of it has a generous coating. Bake in the oven until soft (about 180C)
Mix the ingredients for the buttermilk sauce and pour over the warm squash just before serving.