Squash with cardamom & nigella seeds


Mary Ann Grant (inspired by Yotam Ottolenghi)


20g unsalted butter
1 tbsp olive oil
1 large red onion, peeled, halved and cut into 1cm-thick slices (170g)
Squash or pumpkin (about 1.2kg), peeled and cut into 3cm chunks
30g pumpkin seeds
1¼ tsp nigella seeds
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground turmeric
4 cardamom pods, lightly crushed
1 large cinnamon stick
2 green chillies, halved lengthways
½ tbsp rice malt syrup
200ml vegetable stock

To serve:
Some Greek yoghurt or labne
1 tbsp basil, chopped (or coriander)

Heat the oven to 200C.


Put the butter and oil in a large sauté pan, and fry the onion for eight minutes over medium heat until soft. Add the squash/pumpkin, turn the heat up to medium-high and cook for 10 minutes, stirring occasionally, until it starts to colour.

Remove from the heat and add half a teaspoon of salt, the seeds, spices, chillies and rice malt syrup. Mix and transfer to an ovenproof dish large enough to hold everything snugly.

Pour in the stock and roast for 30 minutes, by which point the squash should be tender and all the liquid absorbed or evaporated.

Serve warm with yoghurt/labne spooned on top, a sprinkling of chopped basil and a few nigella seeds.