Spice-roasted butternut squash with tomatoes and capered yogurt

Spice-roasted butternut squash with tomatoes and capered yogurt

By
From
Anjum's Indian Vegetarian Feast
Serves
3-4
Photographer
Emma Lee

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

Ingredients

Quantity Ingredient

For the squash

Quantity Ingredient
500g butternut squash
7.5cm cinnamon stick
6 cloves
2/3 teaspoon fennel seeds
1 small star anise
1 1/2 tablespoons olive oil
salt, to taste
1/2-3/4 teaspoon chilli powder, or to taste

For the capered yogurt

Quantity Ingredient
1 tablespoon olive oil
1 1/2 tablespoons capers, rinsed
225g greek yogurt
1 1/2-1 3/4 teaspoons caster sugar, or to taste

For the tomatoes

Quantity Ingredient
1 tablespoon olive oil
1 rounded teaspoon panch phoran
or 1 rounded teaspoon cumin, fennel, mustard and nigella seeds, mixed in even quantities
300g baby tomatoes, halved

Method

  1. Preheat the oven to 190°C.
  2. Cut the squash into wedges, around 2.5–3.5 cm 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.
  3. 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.
  4. 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.
  5. Serve the squash with the tomatoes and a helping of yogurt.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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