Balti-baked squash with feta, tomato & mint Recipe | Curry for Change

Ingredients

• 2 butternut squash, cut in half lengthways and seeds removed
• 1 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/2 tsp black peppercorns
• 1/2 tsp dried chilli flakes
• 1 tsp garam masala
• 1 tbsp vegetable oil or light olive oil
• 50g (13/4oz) spinach leaves, roughly chopped
• 50g (13/4oz) feta cheese, crumbled
• 2 garlic cloves, finely chopped
• 2 tbsp finely chopped mint leaves
• 6 sun-dried tomatoes in oil, drained and roughly chopped
• grated rind and juice of 1 lemon