ROASTED BOMBAY SPICED BUTTERNUT SQUASH

ingredients | serves 8 | time 55 mins

2 small essential Waitrose butternut squash, weighing 700-800g each • 1½ tsp whole coriander seeds • 1½ tsp cumin seeds • ½ tsp fennel seeds • ½ tsp turmeric • 2 tbsp essential Waitrose tomato purée • 1 tbsp groundnut oil

step 1

Preheat the oven to 200°C, gas mark 6. Using a large sharp knife, cut the squash into quarters. Then, with a spoon, remove and discard the seeds. Crush the whole spices lightly in a pestle and mortar. Place them in a bowl and add the remaining ingredients. Season to taste, then mix well to combine into a thick paste.

step 2

Rub the squash thoroughly with the paste until evenly coated and place in a large roasting tray. Cook for 45 minutes, turning the squash over once or twice, until the flesh is tender and golden.

step 3

Remove from the oven and leave to rest for 5 minutes before serving, to allow the flavours to develop. Garnish with a few sprigs of coriander.

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