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Spice Roasted Butternut Squash, Veg Feast

May 19, 2015

A lovely light meal which, despite having a few components, is easy to make and utterly delicious. I often serve this with Warm Puy Lentils or Roasted Spiced Portabella. I have used butternut squash here as it’s so widely available, but try to find different varieties, such as kabocha or acorn squah, as the contrast of green skin and orange flesh is great.


  • 500g butternut squash (weight without seeds)
  • 7.5cm cinnamon shard
  • 6 cloves
  • 2/ 3 tsp fennel seeds
  • 1 small star anise
  • 1½ tbsp olive oil
  • salt, to taste
  • ½–¾ tsp chilli powder, or to taste


  • 1 tbsp olive oil
  • 1½ tbsp capers
  • 225g Greek yogurt
  • 1½–1¾ tsp caster sugar, or to taste


  • 1 tbsp olive oil
  • 1 rounded tsp panch phoran, or use equal
  • quantities of cumin, fennel, mustard and nigella seeds
  • 300g baby tomatoes, halved

Preheat the oven to 190°C/375°F/gas mark 5.

Cut the squash into wedges, around 2.5–3.5cm thick. I leave the skin on. Grind the cinnamon, cloves, fennel seeds and star anise to a powder. Stir into the oil with the salt and chilli powder. Toss the squash wedges in the spiced oil, place on a roasting tray and roast for 25 minutes, or until tender to the point of a knife.

While these cook, make the yogurt. Heat the oil for the yogurt, add the capers and allow them to fry and their moisture to evaporate for two or three minutes. Stir into the yogurt with the sugar, season to taste and set aside. Wipe the pan.

Heat the oil for the tomatoes, add the panch phoran, reduce the heat and cook until the seeds stop popping. Add the tomatoes and season well. Cook for two to three minutes over a high heat, or just until the tomatoes start to soften.

Serve the squash with the tomatoes and a helping of yogurt.

Serves 3–4, can be doubled