Roasted Butternut Squash
A simple side dish or light meal. Delicious with our Mint and Coriander Raita. Substitute the squash for any number of vegetables to mix it up - this simple method works beautifully with sweet potatoes, cut into long strips.
1 butternut squash, seeds removed, halved length ways
1 teaspoon of either the Goan, Bhuna, Korma or Tandoori Masala Spice Pot
1 tablespoon oil
Salt, to taste
Preheat the oven to 190 C.
Put the oil, spices and salt in a bowl and mix. Rub the mix over the squash until well covered. Place on a roasting tray (either lined or lightly oiled) and roast for 25 minutes or until tender.
Try this on the barbecue too, for a simple vegan option. Make sure the slices are large enough so that they don't fall through the grill. Best cooked on the edge of the BBQ where there is not as much heat. They will take around 30 mins to cook. Check and turn regularly. More BBQ Ideas