Heat the oven to 200 C

Arrange the butternut wedges in a single layer in a roasting tin

Brush generously with oil, sprinkle with salt and pepper and roast until tender and patched with brown, about 40 minutes

Let cool slightly before serving

Make the dressing while the squash is roasting

Pierce the aubergine in a few places with the point of a knife

Roast, turning occasionally with tongs, directly over a flame on a gas hob or a ridge grill pan or hot coals in a barbecue or under an overhead grill until the skin is thoroughly (and we mean thoroughly) black and blistered the flesh feels soft

It will take about 15 minutes on the hob or barbecue but longer under a grill

Set aside and when cool enough to handle, cut open and scoop out the soft flesh, trying to leave as much

of the charred skin behind as possible

Put the flesh into a colander and leave for 10 minutes to drain out as much moisture as possible, then roughly chop

Put into a bowl, add the yoghurt, oil, molasses, lemon, parsley and garlic, mix to combine and add salt and pepper to taste

Toast the seeds in a pan until nutty and lightly browned

Arrange the roasted squash wedges on a platter, scatter the toasted seeds and drizzle with a little extra olive oil, and serve with the smoky aubergine dressing