Spiced Roasted Butternut Squash

Ingredients:

1 tablespoon vegan butter
1 tablespoon oil
1 red onion, thinly sliced
1 butternut squash, diced
1/4 cup pumpkin seeds
2 teaspoons nigella seeds (divided)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon turmeric
a pinch of cardamom
a pinch of cinnamon
1 green chili, seeded and minced
salt, to taste
1 tablespoon sugar
1 cup vegetable stock
1/2 cup vegan yogurt
2 tablespoons cilantro, minced

Stir fry the onions in the butter and oil. Add the  squash and cook an additional ten minutes. Remove from heat and stir in the pumpkin seeds, half the nigella seeds, all the spices, sugar, and stock. Transfer to a baking sheet and cook for 30 minutes at 425.

Drizzle with the yogurt and sprinkle with cilantro and remaining nigella seeds.