Spiced Roasted Squash

Any winter squash will work well in this recipe – whether you choose butternut or acorn, pumpkin or crown prince, you'll be left with a soft, sweet, fragrant dish, with just the right kick of heat. As well as making a warming autumnal side-dish, this is wonderful served with salads, in lentil or chickpea curries, or wrapped up in Indian flatbreads.

Here, I've used crown prince squash, and served it warm with puy lentils and a herby yogurt dressing, with mango chutney on the side and a chapatti to wrap it all up in. Simply delicious.

SERVES:
4

Ingredients
Instructions

Ingredients

6-8 wedges of squash

For the marinade

250ml plain plant-based yogurt

½ green chilli, finely chopped

Thumb-sized piece of ginger, peeled and grated

1 clove garlic, grated

½ tsp turmeric

1 tsp garam masala

1 tbsp light oil, such as groundnut oil

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp sea salt

Freshly ground black pepper

To serve

Cooked lentils or basmati rice

Coriander leaves

Plain yogurt or raita

Nigella or black sesame seeds

Sliced jalapeño or other chilli

Sliced red onion

Lime wedges

Mango chutney

Chapatti or naan

Instructions

Preheat the oven to 160°C/fan 140°C/Gas 3, and line a baking tray.
Place all the marinade ingredients in a small bowl, and stir to combine. Arrange the squash on the baking tray, and spoon over the marinade until you've covered the squash completely.
Drizzle with a little extra oil, and roast in the oven until cooked through and lightly golden. Depending on the thickness of your slices, this should take around 30-40 minutes.
Serve with cooked lentils or rice, and the toppings of your choice, and wrap it all up in a chapatti or naan, if you like.