Roasted Tikka Butternut Squash


Roasted Tikka Butternut Squash



1 butternut squash 

4 red onions 

2 sweet potatoes 

1 bulb of garlic 

2 tbsp of olive oil 

2 tbsp of tikka pasta 

Salt and pepper for seasoning  


1 bag of rocket and spinach leaves 

1 cucumber 

4 spring onions 

6 radishes 

1 tsp of black onion seeds 

1 tsp of lemon juice 

2 tsp of olive oil 

4 flatbreads 


Here's how:

Peel the butternut squash and cut in half longways.

Use two wooden spoons placed either side of the squash as a guard and slice into the the squash, this will create lots of small thin slices to open up the vegetable with out it falling apart. 

Peel and roughly chop up the red onions and sweet potato, then place into a large roasting tray.

Cut the bulb of garlic cross ways and add to the vegetables.

Place the sliced butternut squash into the centre of the roasting tray. 

Drizzle the squash with olive oil and rub the tikka paste over and into the slices in the squash. 

Season with a little salt and pepper before roasting for 45-50 minutes at 200 degrees Celsius. 


While the squash is roasting, slice and de-seed the cucumber, add sliced radishes, chopped spring onion and black onion seeds. 

Finish with a squeeze of lemon juice and a splash of olive oil to create a simple dressing.

When the squash is soft in the middle and crisp on the outside serve with the salads and flatbreads.