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Servings 4 people


  • 1 butternut squash, deseeded, cut in quarters lengthways
  • 2tbsp rapeseed oil
  • 2tbsp tomato puree
  • 1tsp ground cumin
  • 1/2tsp ground all spice
  • 1/2tsp ground nutmeg
  • 1/2tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1tbsp coriander leaves, to finish
  • 4tbsp natural yoghurt, to finish


  • Preheat the oven to 200 °C. Using your hands spread the rapeseed oil evenly over the butternut squash quarters.
  • Place the butternut squash quarters onto a roasting tray, skin side down. Place into the oven for 35 minutes until the skin has a nice colour and the flesh is soft
  • In a bowl mix together the tomato puree, ground coriander, ground cumin, ground all spice, ground nutmeg, ground cinnamon and ground ginger plus a pinch of salt. Add a drizzle of oil to help you spread!
  • Using a pastry brush, brush the spice rub over the butternut squash and return to the oven for 10 minutes
  • Allow to the squash to cool slightly before sprinkling over fresh coriander leaves and a generous spoon of natural yoghurt