Recipe of the week: Spiced squash with tahini yogurt sauce

This is lovely as it is as a light supper, or feel free to use some of the brine and vinegar to quickly pickle some onions to serve alongside couscous or flatbread for something more substantial.

Prep time 25 minutes, plus 1¼ hours brining Cook time 40 minutes Serves 4-6

For the squash

• 1 butternut squash (about 1kg), peeled and cut in half around the middle
• 30g finer flaked sea salt
• 2tbs soft light brown sugar
• 2tbs rice wine vinegar
• 12 black peppercorns
• 1 cinnamon stick
• 1 star anise
• 4 cardamom pods
• 1 fresh red chilli, pierced down one length with a sharp knife
• Extra virgin olive oil, for brushing
• ½ small bunch of dill, leaves picked

For the tahini and yogurt sauce

• 175ml Greek yogurt
• 5tbs tahini
• 1tsp sea salt
• 2tsp honey
• Juice of ½ lemon
• 1 garlic clove, very finely chopped

Slice the bulbous, bottom half of the squash in half lengthways and use a spoon to scoop out the seeds and discard them. Lay the flat side of the squash on a chopping board and use your sharpest knife to slice the squash into 1cm crescents, transferring to a large heatproof bowl as you go.

Repeat with the other half, then slice the top in half lengthways and slice into 1cm half-moons, placing all the sliced pieces into the bowl.

Pour 2 litres water into a large saucepan with the salt, sugar, vinegar and spices, including the chilli. Bring to a simmer, then stir to dissolve the sugar and salt. Bring to the boil, then remove from the heat and pour the liquid and all the spices over the squash. Leave for 1¼ hours.

Preheat a low oven. Heat a griddle pan over a medium-high heat for at least 5 minutes until fiercely hot. Lift the squash out of the brining mixture with a slotted spoon and pat dry (any remaining mixture can be used to brine other root vegetables to season before roasting or grilling).

Griddle the squash, in batches, for 8 minutes before turning over and cooking the other side for another 8 minutes, or until the squash is striped like a tiger all over. Brush each piece with olive oil and keep warm in the low oven while you cook the rest. Alternatively, brush the squash with oil and cook under a medium-high grill for 20 minutes, turning halfway through.

Meanwhile, whisk all the ingredients for the tahini and yogurt sauce together in a medium bowl until smooth. Loosen with 3-4 tablespoons water until the mixture resembles thickened cream. Taste and add more salt, honey or lemon, according to your preference.

Spread half the sauce on a platter, top with the squash and drizzle over the remaining sauce. Scatter the dill leaves over the top and sprinkle with a generous serving of the Pangrattato, if using.

Serve with flatbreads and a green salad, or couscous finished with lemon juice and a small bunch of chopped parsley and mint, for a more substantial meal.