Bengali five-spice roasted squash with carrots and pumpkin seeds - The Jewish Chronicle

Name: Bengali five-spice roasted squash with carrots and pumpkin seeds - The Jewish Chronicle
Total time: 60 min
Ingredients: 600g squash, cut into 3cm wedges; 300g carrots, peeled and halved (purple are nice if available); 1 red onion, cut into eighths; 2 cloves garlic, grated; 1 inch ginger, grated; 5 – 6 tbsp Greek yogurt; Juice of ½ lemon; Handful pumpkin seeds; 2 tsp panch phoron (or ½ tsp each of nigella, mustard, fennel, black cumin and fenugreek seeds – or use what you have to hand); 3 tbsp neutral or olive oil; ½ – 1 tsp mild chilli powder, to taste 1 heaped tsp sea salt flakes

www.thejc.com

Garlic, ginger and Bengali five spice make this roasted squash so delicious

View full recipe on www.thejc.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thejc.com.

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Ingredients

600g squash, cut into 3cm wedges
300g carrots, peeled and halved (purple are nice if available)
1 red onion, cut into eighths
2 cloves garlic, grated
1 inch ginger, grated
5 – 6 tbsp Greek yogurt
Juice of ½ lemon
Handful pumpkin seeds
2 tsp panch phoron (or ½ tsp each of nigella, mustard, fennel, black cumin and fenugreek seeds – or use what you have to hand)
3 tbsp neutral or olive oil
½ – 1 tsp mild chilli powder, to taste 1 heaped tsp sea salt flakes