Roasted Squash Wedges

SERVES 4 AS A STARTER

1 tsp ground turmeric

1 tsp ground coriander

1 tsp pomegranate molasses

1 tbsp red wine vinegar

2 tbsp olive oil

2 cloves garlic, grated

1 butternut squash

2 spring onions (scallions), sliced

10g / ⅓oz coriander (cilantro), chopped

10g / ⅓oz dried cranberries, chopped

sea salt and freshly ground black pepper

TO SERVE

60g / 4 tbsp plain yoghurt

¼ tsp cracked black pepper

Preheat the oven to 220°C / 425°F / gas mark 7.

Add the ground turmeric and coriander, pomegranate molasses, vinegar, oil and garlic to a small bowl and mix to combine.

Quarter the butternut squash lengthways, remove the seeds and place the long wedges cut-side up in a roasting dish. Pour the spice mix over the butternut squash and then sprinkle over a pinch each of salt and pepper.

Place on the middle shelf of the oven and roast for about 1 hour until caramelized and tender.

Mix the spring onions (scallions), coriander (cilantro) and cranberries together.

Serve the squash on a sharing dish as a starter or a side, with a dollop of yoghurt on top, the cranberry mix and cracked black pepper.

Some veggies contain high levels of natural sugars.

Try cooking with squash, pumpkin, sweet potato, swede, carrots, peas, sweetcorn or beetroot when you fancy a sweet but savoury supper.