ROAST SQUASH W ITH CHICK PEAS, GAR AM MASALA & PUMPK IN SEEDS

I serve this tray of baked squash and chickpeas as a midweek meal with some toasted flat bread or pitta to mop up all the juices. Some squash roast beautifully with their skins on – Crown Prince squashes a case in point. A good rule of thumb, though, is the smaller the squash, the thinner the skin and the more likely you might want to eat it. Garam masala is a crucial spice blend for me; it is good used at the beginning to add tone and depth, but also at the end for vibrancy.

SERVES 4

● 800g butternut squash or other squash, peeled if necessary, and cut into wedges

● 2 red onions, cut into wedges

● 5 tbsp sunflower oil

● 1 tbsp garam masala

● 50g pumpkin seeds

● 2 x 400g cans of chickpeas, drained and rinsed

● ½–1 tsp chilli flakes or powder, or to taste

● Salt and freshly ground black pepper

● 1 small bunch of coriander, leaves picked and roughly chopped, to serve

FOR THE DRESSING

● 3 tbsp sunflower oil

● 2 cloves of garlic, finely chopped

● 1 tbsp grated fresh ginger

● 1 tsp cumin seeds

● 1 tsp ground turmeric

● 1 tsp mustard seeds

● 1 tsp runny honey or light brown soft sugar, to taste

● Zest and juice of one unwaxed lemon

Preheat the oven to 220°C/ 200°C fan/425°f/gas 7.

1. Place the squash on a baking tray along with the onion wedges. Sprinkle over 3 tablespoons of the oil and the garam masala and season with salt and plenty of freshly ground black pepper to taste.

2. Bake for about 20–25 minutes, then add the pumpkin seeds and bake for a further 10 minutes, until the squash is tender.

Remove from the oven and put to one side.

3. Place the chickpeas on a separate baking tray with the remaining oil and the chilli flakes or powder. Season to taste with plenty of salt and pepper and mix well to coat the chickpeas. Bake for 8–10 minutes, until the chickpeas begin to sizzle and some turn brown and crisp. Remove from the oven and put to one side.

4. To make the dressing, heat the oil in a small saucepan over a moderate heat. Add the garlic, ginger, cumin, turmeric, mustard seeds and honey or sugar and cook for 1 minute, until fragrant. Add the lemon juice and season with salt to taste.

5. To serve, add the squash and chickpeas to a large serving dish or individual plates, scraping up all the cooking juices as you do so. Add the chopped coriander and spoon over all of the delicious dressing.