Roasted butternut squash, toasted spiced corn flake & chaat masala salad

Name: Roasted butternut squash, toasted spiced corn flake & chaat masala salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 40 g corn flakes or bran flakes; 20 g Essential Roasted Salted Peanuts; 3 tbsp coconut oil; 1 tbsp clear honey; 1 tbsp Cooks’ Ingredients Tikka Masala Paste; 1 small butternut squash, halved lengthways and deseeded, peeled if liked; 200 g tub No.1 Natural Strained Greek Yogurt, to serve

Elly Curshen does not peel the squash in this leftovers recipe, the skin is entirely edible and adds fibre to this dish. The yogurt balances the flavours and textures and – with the peanuts – adds extra protein. Great as a main or sharing dish.

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VegetarianHealthySource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins
PlusPreparation time 15 minutes + cooling

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Ingredients

40g corn flakes or bran flakes
20g Essential Roasted Salted Peanuts
3 tbsp coconut oil
1 tbsp clear honey
1 tbsp Cooks’ Ingredients Tikka Masala Paste
1 small butternut squash, halved lengthways and deseeded, peeled if liked
200g tub No.1 Natural Strained Greek Yogurt, to serve

For the chaat masala salad

½ small red onion, cut into 0.5cm dice
1 vine tomato, deseeded and cut into 0.5cm dice
2 tbsp pomegranate seeds
½ lemon, juice
2 tsp Cooks’ Ingredients Chaat Masala
½ x 25g pack coriander, stalks finely chopped, leaves roughly chopped

Method

Line 2 baking trays with baking parchment. Put the corn flakes (or bran flakes) and peanuts in a bowl. In a small saucepan, heat 2 tbsp coconut oil with the honey and curry paste over a low-medium heat, until bubbling and thickened. Pour the mixture over the corn flakes and peanuts, then combine. Spread out over 1 of the lined trays (reserve the mixing bowl) and set aside.
In the unwashed bowl, add the remaining 1 tbsp coconut oil, a pinch of sea salt flakes and a few grinds of black pepper. Preheat the oven to 220ºC, gas mark 7. If the coconut oil is firm, melt it in a small pan or the microwave first.
Cut the squash into half-moons or wedges roughly 1.5cm thick. Add to the seasoned coconut oil and toss well to coat. Arrange the squash in a single layer on the second tray. Put both trays in the oven. Bake the corn flakes and nuts for 8 minutes, turning halfway. Watch them carefully, as they burn easily. Remove and leave to cool on the tray.
Increase the oven temperature to 230ºC, gas mark 8 and roast the squash for 25-30 minutes more, or until a knife inserted into the thickest parts meets little resistance and the edges are charring nicely. Allow to cool.
Meanwhile, make the salad. In a medium bowl toss the red onion, tomato, pomegranate, lemon juice and chaat masala. Season. Add the coriander stalks and leaves to the bowl and stir.
When the squash cools, smear a spoonful of yogurt onto the middle of a large serving platter. Pile the squash wedges on top, making sure they overlap and are set at different angles. Top with some of the crunchy, spicy peanuts and corn flakes and chaat masala salad. Serve any leftover toppings at the table.

Cook’s tip

More leftover ideas

1. Crushed corn flakes make a great crunchy coating for meat, fish or tofu. Use as you would breadcrumbs.

2. A retro corn flake tart is a nostalgic treat that deserves a big comeback. Mix corn flakes with butter and golden syrup, then sit on top of strawberry jam in a partbaked buttery pastry shell, and bake for a final 10 minutes. Serve with custard for some classic school dinner vibes!

3. Try making Italian-style corn flake cookies – I discovered these easy-to-make delights on a hotel breakfast buffet menu on holiday. Search for Elly’s Italian corn flake cookies at waitrose.com.