Ingredients
1 large butternut squash
2 tablespoons soft, dark, brown sugar
2 teaspoon Kashmiri spice mix or similar
Pinch of sea salt flakes
Pinch black pepper
Method
- Preheat oven to 180°C and line a baking tray with a sheet of greaseproof paper.
- With a sharp knife cut the squash into two and scoop out the seeds, then, using a small vegetable knife, score through the squash length and cross ways. Take care not to cut through the skin as you want the squash to remain intact.
- Rub one tablespoon of brown sugar into each side. As you rub the sugar will start to melt and pour into the grooves you have just cut.
- Using a fine sieve sift 1tsp of the spice mix over each half.
- Sprinkle each half with a little salt and pepper, place onto the baking sheet and pop into the centre of the oven.
- Roast for about an hour or until the squash is tender and the surface is caramelised.
- Remove from the oven and use the curry roasted squash in all your favourite recipes, such as curry or as a side dish. The cold curried squash is also delicious in a salad.