Preheat the oven to 200 °C/400 °F

Cut the squash/pumpkin into 2cm-thick wedges with the skin on.

Place the pumpkin/squash in a large bowl with the cinnamon, 1.5 tbsp of olive oil or avocado oil, and salt, and pepper. Mix well so that the squash is evenly coated.

Place the squash/pumpkin on a lined baking tray, skin side down, and roast for 30 – 40 minutes, until soft and starting to color on top. Remove from the oven and set aside to cool.

While your veg is roasting, make the dressings and toast your pumpkin seeds.

To make the coriander drizzle, place the coriander, garlic, 3 tablespoons of extra virgin olive oil, and a generous pinch of salt in a small food processor, blend to form a paste. Reserve for later

In a small pan, toast your pumpkin seeds on a medium-low flame. You will hear them pop and they will start to brown. They can burn easily, so keep an eye on them

When you are ready to serve, swirl together the almond or cashew yogurt, lemon juice, salt, and Everiday chili sauce.

Lay the squash/pumpkin wedges on a platter, drizzle over the spicy yogurt sauce, and then the coriander drizzle.

Scatter the pumpkin seeds on top, followed by the extra coriander leaves, and serve.

This dish tastes great at room temp, so an easy one to prepare ahead of time!