Bengali Spiced Squash

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This recipe makes wonderful, spicy, roasted squash. It comes from the 'delicious' magazine (november 2004) and appeared together with a very simple roasted ginger chicken. The chicken was a little bit lacking in taste, so i decided not to post it before having the recipe adapted. The squash was lovely, though. I chopped the leftovers and mixed it together with some pan-fried red pepper, chopped flat-leaf parsley, a little bit of olive oil, and lemon juice into couscous which i had cold for lunch. Yummy!!

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Steps

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Preheat the oven to 200c / 400f / gas 6.

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Cut the kabocha or butternut squashes into long wedges and remove the peel , seeds and fibres from each piece.

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Heat the sunflower oil in a large frying pan.

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Add the onion wedges , garlic , chilli and ginger to the pan and cook over a low heat for 5 minutes , stirring now and then , until the onions are just tender.

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Add the spices and cook for a few seconds more.

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Add the pieces of butternut squash and toss everything together until well coated in the spicy mixture.

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Put the squash into a roasting tin and roast it for 35-40 minutes , or until the squash is tender and lightly browned around the edges.

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This is delicious served together with roasted chicken and mint raita , made from chopped fresh mint into natural yogurt.

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Ingredients

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squash, sunflower oil, onion, garlic cloves, hot red chili pepper, fresh ginger, green cardamom pods, sweet paprika, ground coriander, ground cumin, hot chili powder