Spiced roasted butternut chaat
- Sabrina Ghayour
Published: September 3, 2024 at 11:48 AM
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Serves 4
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 4.3 out of 5.11 ratingsRate
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Make this bold twist on chaat with caramelised butternut squash, pomegranate molasses, herbs and crunchy peanuts. It’s a great mix of textures and flavours
Egg-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 large butternut squash
around 1.5kg, peeled and cut into 1-inch chunks
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2 tbsp olive oil
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2 tbsp medium curry powder
To serve
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200g Greek-style yogurt
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2 tbsp pomegranate molasses
or sweet tamarind sauce
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½ red onion
finely chopped
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large handful of coriander
finely chopped
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50g balti mix
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80g pomegranate seeds
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Nutrition: per serving
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kcal417
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fat18g
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saturates5g
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carbs46g
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sugars32g
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fibre10g
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protein11g
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salt1.04g
low
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Method
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step 1
Heat the oven to 220C/200C fan/gas 8. Line the largest oven tray you have with baking parchment. Tip all the butternut squash onto the tray and drizzle with the oil, then add the curry powder and mix well to evenly coat all the pieces. Season generously and roast for 40 mins or so until cooked through and deeply burnished around the edges.
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step 2
To serve, lay the squash onto a large platter and drizzle with half yogurt and the pomegranate molasses. Sprinkle over the onions, coriander, balti mix and finally pomegranate seeds to serve. Serve alongside the remaining yogurt.
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A star rating of 4.3 out of 5.11 ratings
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