Roasted Butternut Squash with Lime

2 whole limes
4 tbsp rice bran oil
sprinkle of SIDS CRAZY LEMON
1 Butternut squash, about 900 g
2 tbsp cardamom pods
1 tsp ground allspice
100 g plain 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.
Slice tops and bottoms off the limes then carve off the peel. Quarter the flesh then slice each 1-2 mm thick. Place in a small bowl, drizzle with 1 tbsp of oil and a sprinkle of SIDS CRAZY LEMON then set aside.
Cut the butternut in half lengthways, scoop and discard the seeds. Cut each half, top to bottom, into 1 cm thick slices and lay them out on a large baking tray lined with greaseproof paper.
Place the cardamom pods in a mortar and work with the pestle to remove the seeds from the pods. Discard the pods and work the seeds to a rough powder. Transfer to a small bowl, add allspice and remaining oil, stir well then brush this mixture over the butternut slices. Sprinkle with SIDS SALT & PEPPER to taste then put in oven for 15 minutes until tender. Remove from oven and set aside to cool.
Meanwhile, whisk together the yoghurt, tahini, lime juice, 2 tbsp of water and a pinch of salt. The sauce should be thick but runny enough to pour.
To serve, arrange the butternut slices on a serving platter and drizzle with yoghurt sauce. Spoon over the lime slices & juices then scatter chilli over the top.Garnish with coriander and serve.