Roasted butternut squash
Pre-heat the oven to 200 degrees or gas mark 6. Place the butternut squash into a roasting tin. Toss in the olive oil and roast for 10 minutes. Meanwhile, mix all the other ingredients except the coriander and after the 10 minutes pour over the butternut. Continue roasting for 20 minutes, tossing every so often, until tender.
Ingredients for 4 portions:
- > 1 butternut squash, peeled, deseeded and cut into chunks
- > 1 can of chickpeas, washed and drained
- > 2 medium red chillies, deseeded and chopped
- > 1 bulb of garlic, broken into cloves
- > 3 tbsp. Kikkoman soy sauce
- > Sprinkling of cumin seeds
- > 1 tbsp. brown sugar
- > 1 tbsp. olive oil
- > 1 tbsp. fresh coriander, chopped
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