Roasted squash wedges with smoky dried chilli and panch phoran

Roasted squash wedges with smoky dried chilli and panch phoran

A spicy roasted squash wedges recipe with a mixture of whole spices that is perfect for curries.

Roasted squash wedges with smoky dried chilli and panch phoran

  • Serves icon Serves 6
  • Time icon 20 minutes to make, 40 minutes to cook

A spicy roasted squash wedges recipe with a mixture of whole spices that is perfect for curries.

Nutrition: per serving

Calories
140kcals
Fat
7.4g (0.8g saturated)
Protein
4.6g
Carbohydrates
19.4g (10.7g sugars)
Fibre
5.4g
Salt
none

Ingredients

  • 1.5kg squash, such as butternut, kabocha or crown prince
  • 2 dried red kashmiri chillies or ½ tsp crushed dried chilli flakes
  • 3 tbsp sunflower oil
  • 1 garlic clove, finely chopped

For the panch phoran

  • 2 tsp black mustard seeds
  • 2 tsp nigella seeds (kalonji, or onion seed)
  • 2 tsp cumin seeds
  • 2 tsp fennel seeds
  • 2 tsp fenugreek seeds
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Preheat the oven to 200°C/fan180°/gas 6. Cut the squash lengthways and scoop out the seeds, then cut into 2.5-3cm thick wedges. Mix all the seed spices together to make the panch phoran.
  2. Heat a dry heavy-based frying pan over a medium heat. Add the dried whole chillies and shake them around for about 30 seconds until they have darkened slightly, but take care not to let them burn. Remove and leave to cool, then grind coarsely in a spice grinder. Put the oil into a roasting tin with the ground chilli, garlic, 1 tbsp panch phoran, 1 tsp sea salt flakes and plenty of ground black pepper. Mix well.
  3. Add the wedges of squash to the tin and turn them over a few times in the olive oil mixture until well coated. Turn flesh-side up and roast for 30-40 minutes until tender. 

Nutrition

Nutrition: per serving
Calories
140kcals
Fat
7.4g (0.8g saturated)
Protein
4.6g
Carbohydrates
19.4g (10.7g sugars)
Fibre
5.4g
Salt
none

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.