I make so many versions of roasted squash – this one is a new favourite. You can find panch phoron (literally ‘five-spice’) in larger supermarkets in the spice aisle or in the Asian food aisle – it’s a lovely aromatic mixture of fenugreek, black cumin, nigella, mustard and fennel seeds – easy to make up yourself in equal quantities but I usually buy a packet of ready-mixed.


Method:

• Preheat the oven to 180°C fan/200°C/gas 6.

• Tip the squash, carrots, red onion, garlic and ginger into a roasting tin large enough to just hold everything in one layer (a little bit of overlap is OK).

• Roughly grind the panch phoron in a pestle and mortar, then add it to the roasting tin with the oil, chilli powder and salt. Mix well to coat the vegetables in the spices, then transfer to the oven to roast for 50 minutes until the vegetables are all cooked through.

• Mix the yogurt and lemon juice together and drizzle the mixture over the vegetables. Scatter over the pumpkin seeds and serve hot.
  
  LEFTOVERS: This heats up well the next day, and tastes lovely in wraps with more yogurt.
  
  Recipe extracted from India Express (Square Peg)