Roast squash wedges with pine nuts, yoghurt and sumac
- Preheat the oven to 200C.
- Cut the squash or pumpkin into large wedges, then remove the seeds and stringy centre. Sprinkle each wedge with olive oil, salt, plenty of black pepper and chopped thyme.
- Place in a roasting dish and roast for 30 minutes until tender.
- To serve, place on a large platter, drizzle the yoghurt over the centre of each wedge, then top with pine nuts and a little sumac.