1. Halve the tomatoes, drizzle with some olive oil and season. Roast at 150°C for 80 minutes.
2. Meanwhile, peel and roughly chop the ginger and garlic, roughly chop the chilli, blitz together to form a paste (you may need to add a splash of oil).
3. After the 80 minutes spread the paste over the tomatoes and bake for a further 40 minutes.
4. Cut the butternut squash in wedges, dress with olive oil and roast for 25 mins at 220°C, or until cooked.
5. Mix the yoghurt with the ground cardamom and the juice and zest from the lime.
6. Arrange the squash on a platter and top with the tomatoes, yogurt, picked coriander and the crispy shallots.
Chef's Tip: If you want to speed this up you could buy ready prepared slow roasted tomatoes and omit step 1. You could switch the crispy shallots for your favourite crushed nuts e.g. hazelnuts.