Spiced roasted butternut chaat
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1.5kg butternut squash, peeled and cut into 2.5cm chunks
- olive oil, for drizzling
- 2 tbsp medium curry powder
To serve
- 200g Greek-style yogurt
- 4-5 tbsp pomegranate molasses or sweet tamarind sauce
- 80g pomegranate seeds
- ½ red onion, finely chopped
- large handful of coriander, finely chopped
- 2 handfuls of balti mix, or 1 handful each of cornflakes and salted peanuts
Method
- STEP 1
Heat the oven to 220C/200C fan/gas 7 and line a large baking tray with baking parchment. Arrange the squash chunks on the tray and drizzle generously with olive oil. Sprinkle over the curry powder and mix well to coat, then season well. Roast for 35 mins until tender and deeply browned at the edges.
- STEP 2
Tip the roasted squash onto a large serving platter in a single layer, then drizzle over the yogurt and pomegranate molasses. Scatter over the pomegranate seeds, onions, coriander and balti mix to serve.
