This Moroccan style dip traditionally calls for pumpkins - but we know they really mean butternut squash! In Ben's version, he's toned down the spices to allow the combination of sweet squash and sour preserved lemons to really sing. The original recipe suggests serving with olives and feta cheese but we think it really works with dukkah and olive oil.
Pre-heat the oven to 180 degrees.
Peel the squash and cut into 8 wedges. Remove the seeds, toss with 2 tbsp olive oil, salt and pepper.
Spread on a lined baking tray and roast for 30 minutes until golden and the knife passes easily through the flesh.
Allow to cool a little before chopping up and transferring to a blender.
Add the remaining ingredients (except the coriander) along with 1 tsp salt to the blender and blend.
Add enough olive oil to loosen, bring it all together and fold in the coriander leaf.