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

Herb Crust/stuffing:
20g pistachios
20g pine nuts
50g parmesan, grated
25g white breadcrumbs
1tbsp chilli flakes
1tbsp thyme
handful of parsley chopped
Zest of a 2 lemons

Buttermilk Sauce (also good with aubergine, mushrooms etc):
140ml buttermilk
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.