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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.
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 Sun Jan 01 00:00:00 GMT 2006.