Butternut squash with candied nuts and a tahini yoghurt

Ingredients

• 2 butternut squash, halved and de-seeded
• 3 tbsp olive oil
• 1 tsp salt
• to taste black pepper
• 140ml olive oil
• 240g cooked chestnuts, roughly chopped
• 30g hazelnuts, roughly chopped
• 30g pistachios, roughly chopped
• 1 tsp smoked paprika
• 2 tsp aleppo chilli flakes
• 2 tbsp baharat
• 3 tbsp maple syrup
• 1 tbsp sherry vinegar
• 1 tbsp maldon salt
• 50g goji berries, soaked in hot water for 10 minutes & drained
• 200g coconut yoghurt
• 50g tahini
• 1/4 tsp salt
• 1 lemon, juice