Ginger-roasted chicken with Bengali-spiced squash recipe | delicious. magazine

Ingredients

• 1.5kg whole organic free-range chicken
• 1 tbsp finely grated fresh ginger
• 2 tbsp olive oil
• 5 tbsp lemon juice
• For the bengali-spiced squash
• 2 x 450g kabocha or butternut squashes
• 2-3 tbsp sunflower oil
• 1 medium onion, cut into thin wedges
• 2 garlic cloves, finely chopped
• 1 medium-hot red chilli, deseeded and finely chopped
• 2.5cm fresh ginger, finely grated
• 8 green cardamom pods, podded, seeds lightly crushed
• 1 tsp sweet paprika
• 2 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp hot chilli powder