Ottolenghi's Roasted Butternut Squash {Vegan + GF} - The Blender Girl

Ingredients

• 1 1/2 tablespoons vegan butter
• 1 tablespoon extra-virgin olive oil
• 1 large red onion, halved and thinly sliced (1½ cups/170 g)
• 1 large butternut squash, peeled, seeded, and cut into 1 1/4-inch/3-cm chunks (2 3/4 lb/1 kg)
• 3 1/2 tablespoons raw pumpkin seeds
• 1 1/4 teaspoon nigella seeds
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 4 cardamom pods, lightly crushed
• 1 large cinnamon stick
• 1 green chile, halved lengthwise
• 1 tablespoon super-fine sugar
• 1 scant cup (200ml) vegetable broth
• 3/4 cup (150g) vegan Greek yogurt
• 1 tablespoon finely chopped cilantro
• Celtic sea salt, to taste