Butternut squash in tarragon sauce Recipe

• 1 butternut squash
• sea salt, freshly ground pepper
• leaves from one tarragon sprig
• 4-5 TBS extra virgin olive oil
• 3 TBS hazelnut oil
• juice of one lemon
• ½ tsp wholegrain mustard
• 1 small shallot, finely chopped
• 1 garlic clove, finely chopped.
• 1 tsp sunflower seeds
• 1 tsp pumpkin seeds
• 1 tsp pine nuts
• 2 dried sage leaves

Directions