Becky Wilkinson

Butternut Squash with Xmas Spices

by

…help get your 5 a day at Christmas with sweet butternut squash

Print Recipe
Servings: 4 people
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 200 °C. Using your hands spread the rapeseed oil evenly over the butternut squash quarters.
  2. 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
  3. 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!
  4. Using a pastry brush, brush the spice rub over the butternut squash and return to the oven for 10 minutes
  5. Allow to the squash to cool slightly before sprinkling over fresh coriander leaves and a generous spoon of natural yoghurt