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Roasted Bombay Spiced Butternut Squash
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This colourful side dish of slow-roasted seasonal squash is flavoured with a traditional Bombay-style blend of spices and tomato purée. When cooked in this way, the squash skin can also be eaten.
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
The squash is best cooked fresh, but it can be made in advance and reheated at the party. Reheat in a foil-covered roasting tray in the oven or in a non-metallic, covered dish in the microwave.
Typical values per serving:
This recipe was first published in January 2006.