This is another lovely recipe from Food, Glorious Food by Patrick Holford. If you are using pumpkin for this recipe, use a small one, rather than the large watery-fleshed ones used for carving Halloween lanterns. We loved these and other people seem to love them too. Great hot, warm or at room temperature as an accompaniment to lots of green vegetables and some form of protein (e.g. beans, pulses, meat, fish). For a more Mediterranean flavour use oregano/Herbes de Provence and ground sweet paprika instead of cumin, coriander and turmeric. For 4 950g pumpkin or a large butternut squash, washed but unpeeled Level tsp turmeric Rounded tsp ground cumin Rounded tsp ground coriander Half level tsp Himalayan salt or sea salt 2 tbs (140g tin) tomato puree 1 tbsp olive oil
- Preheat oven to 200C(or 180C for a fan oven).
- Cut the squash or pumpkin in half lengthways and scrape out the seeds and pulp with a spoon. For the squash, cut each half into 4, lengthways, so you have 8 long pieces. If using pumpkin, aim to cut into lengthways wedges about 3cm thick.
- Mix the turmeric, cumin, coriander, salt, tomato puree and oil together in a bowl, then rub the paste all over the squash or pumpkin until evenly coated.
- Place the squash in a roasting dish and cook for 45-60 minutes or until the flesh is soft when pierced or squashed.