The sweet flesh of butternut squash is great with all kinds of strong and spicy flavours. This makes a simple and delicious side dish
1. Preheat the oven to 190˚C/375F/gas 5.
2. There is no need to peel the squash, just cut them into rough chunks or thick slices and scrape away the seeds and surrounding soft fibres with a teaspoon or small, sharp knife.
3. Put the pieces in a large roasting tin, generously trickle over up to 2 tbsp of rapeseed oil and dust with a good pinch of curry powder.
4. Bake for 35-40 minutes, turning once or twice, until the pieces are tender and nicely browned.
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