Preheat the oven to 220°C / 425°F.

Combine 3 tbsp brown sugar and 3 tbsp paprika in a mixing bowl.

Add chili powder, garlic powder, onion powder, salt, and ground black pepper; mix thoroughly to make the BBQ spice mix.

Cut the half red kuri squash into thick wedges, leaving the edible skin on.

Place the squash wedges in a baking dish and add the whole garlic head.

Drizzle the squash with olive oil and maple syrup.

Season with 2 tsp BBQ spice mix and 1 tsp salt, then toss the squash wedges until evenly coated.

Pour 50 ml / 1.7 fl oz water into the bottom of the baking dish, keeping it around rather than over the seasoned squash.

Roast for 30 minutes, until the squash is tender, browned at the edges, and caramelized.

Remove the roasted garlic cloves from their skins and place them in a clean mixing bowl.

Add Greek yogurt and juice from half the lime to the roasted garlic.

Whisk until smooth, then season the yogurt sauce with a pinch of BBQ spice mix and salt to taste.

Spread the whipped garlic yogurt across a serving plate.

Arrange the caramelized squash wedges over the yogurt and serve with mixed salad greens dressed with an acidic vinaigrette.