Indian Spiced Butternut Squash


The bright orange flesh of squashes shows their high beta-carotene content. This antioxidant pro-vitamin is important for eye and skin health, as it’s converted in the body into vitamin A. Squash makes an interesting change from the standard carbohydrate accompaniments of pasta, rice or potatoes, as well as providing plenty of fibre, vitamins and slow-releasing, low-GL energy. The mild spices add flavour without the need for extra salt. Serve this as a side dish with curries or with the Tandoori Fish instead of, or in addition to, rice.


Serves 4

950g (2lb 2oz) butternut squash, washed but unpeeled

1/2 tsp turmeric

11/2 tsp ground cumin

11/2 tsp ground coriander

1 tsp of sea salt

2 tbsp tomato purée

1 tbsp mild or medium (not extra virgin) olive oil


1 Preheat the oven to 200°C/400°F/gas mark 6.

2 Cut the butternut squash in half lengthways and scrape out the seeds and pulp with a spoon. Cut each half into four, lengthways, so you have eight long pieces in total.

3 Mix the turmeric, cumin, coriander, salt, tomato purée and oil together in a bowl, then rub the paste all over the squash until evenly coated.

4 Place the squash in a roasting dish and cook for 45–60 minutes or until the flesh is soft when pierced or squashed, removing from the oven halfway through to turn the pieces over.

Cook’s Notes

Gluten-free, wheat-free, dairy-free, yeast-free • V • Can be made in advance

From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.


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