During the colder, winter months I love roasting vegetables with warming flavours and spices. For me, cooking simple foods this way makes the ultimate form of comfort. I can quite happily eat plates and plates of starchy vegetables when they’ve been cooked that way. One of my absolute favourite vegetables to eat during the winter is squash, especially delicata squash. It was only recently that I discovered delicata squash, but now I absolutely love them and I decided to use them in my latest recipe.
For this dish, I chopped the squash into small cubes and combined it with a mixture of coconut oil, tandoori spices, cinnamon, chilli, garlic, salt, pepper and maple syrup. The sweetness of the squash and maple perfectly balance the heat of the chilli and tandoori spices. Together, all of these ingredients make the most deliciously flavoursome side dish.
I used the East End Food’s tandoori spice mix in my recipe, for the last post in my 5 recipe collaboration with them.
They really do make the best spices, and I’m so glad to have worked on this project with them! I hope you all enjoy the recipe.
roasted delicata squash
2 delicata squash (490g)
1 tbsp coconut oil, softened at room temperature
1 tsp maple syrup
1 tsp East End tandoori masala
1/4 tsp East End chilli powder
1/4 tsp East End cinnamon
1/8 tsp East End garlic powder
1/2 tsp East End pink himalayan salt
1/8 tsp East End ground white pepper
PREHEAT YOUR OVEN TO 200C / 392 F
- Peel the delicata squash, and chop them into about 3cm cubes. Then, add the cubes into a mixing bowl followed by the coconut oil, maple syrup, tandoori spices, chilli powder, cinnamon, garlic powder, salt and pepper. Using a spoon, mix all of the ingredients together so that the squash is well covered in the spices.
- Next, pour the squash onto a baking tray and move it into the oven to cook for about 20 minutes. Then, when the squash has cooked, remove it from the oven and serve.