Curry and turmeric-roasted squash recipe

Winter squashes are perfect for dressing up with all kinds of spices to create a side dish that’s super-healthy and a treat for your tastebuds. Try this curry and turmeric-roasted squash recipe with chicken or lamb tonight for a brilliant, balanced meal.

Ingredients (serves 2-3)

1 winter squash, cubed or thinly sliced

2-3tbsp coconut oil

2tbsp curry powder

2tsp ground turmeric

Sea salt

Freshly ground black pepper

Method

Preheat the oven to 200°C/gas mark 6.

Spread the squash in a roasting dish. You’ll want there to be space in between the pieces. Rub the squash with the oil.

Sprinkle it with the curry powder, turmeric and some sea salt.

Roast for 30–40 minutes, depending on the thickness of the squash. The squash should be a rich golden yellow colour and browned a bit.

Taste and add some black pepper or more salt if needed. Serve immediately.

Recipe courtesy of Go With Your Gut by Robyn Youkilis, £14.99, published by Kyle Books. Photographs by Ellen Silverman