Step 1/7
Preheat the oven to 220C / fan 200C / gas mark 7. .
Step 2/7
Cut the root end off the butternut squash and discard. Cut the butternut squash in half lengthways, then scoop out the seeds using a spoon (reserve these for later). Place the butternut squash onto a tray (flesh-side up), then drizzle the flesh with 1/2 tbsp. oil and season with black pepper. Roast in the oven for 35-40 mins, until the squash is golden and cooked through
Step 3/7
Finely chop the mint leaves (remove the stalks). Place the coconut yoghurt into a medium-sized bowl with three-quarters of the mint leaves. Season with black pepper. Mix and reserve for later.
Step 4/7
Peel the red onion and finely chop. Peel the garlic and finely chop. Cut the baby plum tomatoes in half and finely dice the large tomatoes.
Step 5/7
Heat a large frying pan with 1/2 tbsp. oil on a medium-high heat. Add the onion and garlic and cook for 3 mins, until softening. Add the baby plum tomatoes, cumin and cinnamon and cook for a further 3 mins. Drain the chickpeas and add to the pan followed by the diced tomatoes, tomato puree, 40ml water and the remaining mint. Season with black pepper. Simmer for 10-15 mins, stirring occasionally, until reduced to desired consistency.
Step 6/7
Meanwhile, slice the pomegranate in half lengthwise; Use your hands to loosen up each half of the pomegranate; pushing down the sides of each half while pushing up the center.
Place the pomegranate half in your hand over a bowl (seeds-side-down) and hit the back firmly with a wooden spoon. The seeds will pop out.
Repeat with the second half. Clean out any little bits of pith that fell into the bowl.
(Optional, wash and dry the butternut squash seeds then place them into a small bowl with 1/2 tbsp oil. Season with black pepper, scatter on the tray around the butternut squash and roast for the last 10 mins.)
Step 7/7
To serve, place a butternut squash half onto each plate. Spoon the spiced chickpeas over the butternut squash, scatter with the pomegranate seeds and drizzle with the mint yoghurt. (Scatter the crunchy butternut squash seeds over the top.)