Roast Butternut with Lime & Chilli

2 whole limes
4 tbsp rice bran oil
900 g butternut squash
¼ tsp SIDS CRAZY SALT
2 tbsp cardamom pods
1 tsp ground allspice
100 g Greek yoghurt
30 g tahini paste
1 tbsp lime juice
1 green chilli, thin sliced
10 g coriander leaves
SIDS SALT & PEPPER to taste

Preheat oven to 210°C. Trim tops & tails off the limes. Cut off the skin & pith. Quarter from top to bottom then cut each quarter into thin slices 1-2 mm thick. Place them in a small bowl and sprinkle with a little salt then set aside.
Cut the squash in half lengthwise, scoop out and discard the seeds. Cut each half from top to bottom into 1 cm thick slices and lay them on a large backing tray lined with greasproof paper.
Place the cardamom pods in a mortar and crush with a pestle to get the seeds. Discard the pods and grind the seeds into a rough powder. Transfer to a small bowl, add allspice, SIDS CRAZY SALT and the remaining oil, stir well and brush over the butternut slices. Sprinkle on some SIDS SALT & PEPPER to taste then cook in the over for 15 minutes until tender when tested with a knife. Remove from the oven and set aside to cool.
Meanwhile, whisk together yoghurt, tahini, lime juice, 2 tbsp water and a pinch of salt. The sauce should be thick but runny enough to pour but add more water if needed.
To serve, arrange butternut slices on a serving platter and drizzle with the yoghurt sauce. Sprinkle with the lime and chilli slices, drizzle with lime juice then garnish with coriander.