Tangy Tamarind Roasted Squash

Sweet and sour flavours work so beautifully with the butternut squash here. It's a dry dish, so it works well served with saucier dishes, but it's also beautiful on its own as a simple lunch with a creamy raita and some salad on the side.
Total Time
1 Hour 10 Minutes
1 small butternut squash, peeled & cut into large chunks
4 tbsp of vegetable oil
1 tbsp of panch phoran
1 tsp of asafoetida/hing
1 tsp of chilli flakes
1 tsp of ground turmeric
2 tbsp of tamarind paste
2 tbsp of jaggery or brown sugar
2 tsp of ground coriander
1 tsp of amchur/mango powder
1 tsp of salt
Juice of ½ lemon
Handful of fresh coriander/cilantro, to garnish
Step 1
In a large bowl, combine the squash with all the other ingredients, except the lemon juice and coriander, and stir to combine. Leave to marinate for 15-30 minutes, or longer if you have the time.
Step 2
Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4.
Step 3
Arrange the marinated squash over a large baking sheet or roasting pan, then roast for 25-30 minutes, or until cooked through, stirring every 10 minutes to ensure even roasting.
Step 4
Serve garnished with lemon juice and coriander.

Meat Free Mowgli by Nisha Katona is published by Nourish. Photography by Gareth Morgans

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