Rukmini Iyer Bengali Five-Spice Roasted Squash | Easy Side Dish

Name: Rukmini Iyer Bengali Five-Spice Roasted Squash | Easy Side Dish
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 of garlic, grated; 1 inch ginger, grated; 5–6 tbsp Greek yogurt; ½ lemon, juice only; A handful of pumpkin seeds; 2 tsp panch phoron, or ½ teaspoon 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; 1 heaped tsp sea salt flakes

thehappyfoodie.co.uk

Fenugreek, nigella and fennel seeds elevate this easy Bengali Five-spice roasted squash with carrots and pumpkin seeds one-pan traybake.

View full recipe on thehappyfoodie.co.uk

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 thehappyfoodie.co.uk.

Share this recipe:

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 of garlic, grated
1 inch ginger, grated
5–6 tbsp Greek yogurt
½ lemon, juice only
A handful of pumpkin seeds
2 tsp panch phoron, or ½ teaspoon 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
1 heaped tsp sea salt flakes