Spiced butternut squash recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp cumin seeds
• 2 tbsp black mustard seeds
• 2 tbsp fennel seeds
• 2 tbsp nigella seeds
• 1 tbsp fenugreek seeds
• 2 tbsp vegetable oil
• ½ tbsp homemade Bengali panch phoran spice mix
• 1-2 dried bird eye chillies, depending on taste
• 1 small onion, finely sliced
• ½ tsp ground turmeric
• 2 scant tsp ground cumin
• 1 rounded tsp ground coriander
• ¾ tsp sugar (or to taste)
• 2 tsp grated ginger
• 500g butternut squash, peeled, seeds removed and cut into 5cm chunks