Spiced roasted butternut chaat | Good Food

1 large butternut squash
around 1.5kg, peeled and cut into 1-inch chunks
2 tbsp olive oil
2 tbsp medium curry powder

To serve

200g Greek-style yogurt
2 tbsp pomegranate molasses
or sweet tamarind sauce
½ red onion
finely chopped
large handful of coriander
finely chopped
50g balti mix
80g pomegranate seeds

Method

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.
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.