1Preheat the oven to 200°C (400°F) Fan. Cut the bottom (bulb) part of the butternut squash, cling film it and store in the fridge for other recipes. Cut the skin off the remaining squash making sure you cut away all the pale skin.

2Slice the butternut squash lengthwise into 4 steaks. Score them all over using a knife.

3Add olive oil, smoked paprika, garlic powder and salt to a cup or a jar. Mix to combine to make the coating.

4Mix to combine to make the coating.

5Preheat the oven to 200°C (400°F) Fan. Place the steaks on top of a baking tray lined with baking paper. Brush it all over the steaks.

6Roast in the middle of the oven for 20 minutes. Flip the steak over and roast for another 10 minutes.

7In the meantime, make the sauce. Add yogurt, vinegar, onion powder and salt to a mixing bowl.

8Mix to combine.

9Spread the sauce on top of plates using a spoon or a spatula.

10Add roasted butternut squash steaks.

11Garnish with spring onions and sprinkle with freshly ground black pepper.