2lbs 11oz pumpkin or squash
3 tablespoons olive oil
1 teaspoon crushed coriander and fennel seeds
A large pinch of chilli flakes
Oven mark 6 180 degrees c fan oven or 200 degrees c in a regular oven
It’s really simple! Peel and trim the pumpkin or squash then cut in half lengthwise – get rid of any seeds
Cut into large wedges
Pop in a roasting tin with the crushed spices, olive oil and plenty of seasoning (you can play here and add your favorites instead)
Coat the pumpkin or squash, roast for half an hour turning after the first 15 minutes.
They are ready when they are tender if prodded with a folk
Love this recipe that we’ve road tested from Good Housekeeping who we thank for the photo too!