Roasted Pumpkin with Urfa Chilli Butter & Hazelnuts - Ainsley Harriott

Ingredients

• 1 small pumpkin or squash, deseeded and cut into 2cm wedges
• 1 red onion, peeled and cut into wedges
• 2 tbsp olive oil
• 1 clove of garlic, minced
• 1 tbsp honey
• ½ tsp sumac
• ½ tsp dried mint
• 125g Greek yoghurt
• 1 small clove of garlic, minced
• good pinch of dried mint
• 2 tbsp butter
• 1 tbsp Urfa chilli paste
• ½ tbsp olive oil
• small handful of hazelnuts, toasted and roughly chopped
• 2 tbsp chopped parsley
• Aleppo pepper/pul biber (optional)