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    Roasted Bombay Spiced Butternut Squash

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    Roasted Bombay Spiced Butternut Squash

    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.

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 8


    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


    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.
    2. 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.
    3. 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.
    4. 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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    Cook's tips

    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.


    Average user rating

    4 stars