Roasted Butternut Squash and Eggplant Dip - The Way You Cook

Ingredients

• 1 medium butternut squash, deseeded, can be peeled
• 2-3 Tbs olive oil
• Salt, black pepper to season
• Pepitas, or pomegranate seeds, or sunflower seeds, or sliced almonds
• Basil leaves to garnish
• 1 medium to large eggplant
• 1/2 cup Greek yogurt (or labne)
• 2 ts olive oil
• 1 Tbs pomegranate molasses
• juice of 1 lemon
• 1/2 bunch of parsley, chopped
• 1 garlic clove, chopped
• Salt, black pepper to taste