This dish can be varied by adding or substituting root vegetables such as carrots, swede or turnips – or try courgettes or whatever takes your fancy. After removing the seeds from the squash, you could roast them for a healthy snack. Let them dry out, then put them on a lightly greased baking tray, sprinkle with sea salt and place in a hot oven. The roasting time will depend on how wet the seeds are – anything from 15-45 minutes, but be careful not to burn them.
1 butternut squash or pumpkin, peeled, seeded and cut into small cubes 2 large onions, roughly chopped 1 teaspoon sea salt 2 tablespoons mild curry powder 1 teaspoon dried chilli flakes 1 tablespoon cumin seeds 100g soft brown sugar 70ml olive oil soured cream, créme fraiche or yoghurt, to serve
Place the squash or pumpkin and onions in a roasting tin and sprinkle the salt, curry powder, chilli flakes, cumin seeds, brown sugar and olive oil over the top. Using your hands, gently massage the seasonings into the vegetables, then leave to stand for about 15 minutes so that the flavours begin to be absorbed.
Place on the top shelf of an oven preheated to 180C/Gas Mark 4 and bake for 35-40 minutes, until the vegetables are tender. Serve with soured cream, créme fraiche or yoghurt.