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.
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.