- 20 g unsalted butter, (1-1/2 tbsps)
- 1 tablespoon olive oil
- 1 large red onion, peeled and cut into 1cm-thick slices
- 1 large butternut squash, peeled and cut into 3cm (1-1/4") pieces
- 30 g pumpkin seeds, (3-1/2 tbsps)
- 1 teaspoon nigella seeds, plus extra to garnish
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 4 cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 green chilli, halved lengthways
- 1 tablespoon caster sugar
- 200 ml vegetable stock, (scant cup)
- 100 g Greek yoghurt, (1/2 cup)
- 1 tablespoon cilantro, chopped
By roasting the butternut with Indian spices and some stock, it properly soaks up the flavours and ends up tasting marvellous.
1. Heat the oven to 200˚C/400˚F/gas mark 6. Put the butter and oil in a large sauté pan, and fry the onion for eight minutes over medium heat until soft. Add the butternut, turn the heat up to medium-high and cook for 10 minutes, stirring occasionally, until it starts to colour.
2. Remove from the heat and add half a teaspoon of salt, the seeds, spices, chilli and sugar. Mix and transfer to an ovenproof dish large enough to hold everything snugly. Pour in the stock and roast for 30 minutes, by which point the butternut should be tender and all the liquid absorbed or evaporated.
3. Serve warm with yoghurt spooned on top, a sprinkling of chopped coriander and a few nigella seeds.