Spread out the squash pieces on a baking tray. Rub 2 tbsp each of the mustard oil and sea salt on them and bake them in a pre-heated oven for 20-25 minutes at 200°C
Once done, remove and let cool. In the meantime, whip the yoghurt with water and salt to taste
Once the squash pieces cool down, gently mix them in the yoghurt
Heat another small vessel with the remaining oil. When hot, add the cumin seeds and chilis
When the cumin seeds turns fragrant, switch the flame off and add the tempering to the yoghurt and mix well
Garnish the roasted butternut squash raita with some of the roasted squash, pumpkin seeds and coriander leaves. Serve the raita chilled!
