Middle Eastern Spiced Roasted Squash Recipe

Ingredients

• 1 large (about 1.5kg) butternut squash
• 2 × 400g tins of chickpeas
• 4 tbsp cumin seeds
• 2 tbsp fennel seeds
• 2 tbsp yellow mustard seeds
• 2 tsp coriander seeds
• 2 tsp smoked paprika
• 2 tbsp sesame seeds
• 1 tbsp flaky sea salt, plus extra to serve
• 4 tbsp olive oil, plus extra to serve
• 35g pistachios
• Handful of flat-leaf parsley
• 3–4 medjool dates
• 4 tbsp tahini
• 2 tbsp pomegranate molasses
• zest and juice of 1 lemon