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Roasted Butternut Squash #vegetarian Ingredients: 2 Tbsp olive oil 1 large red onion, halved and thinly sliced 1 large butternut squash, peeled, seeded, and cut into 3-cm chunks 3 1/2 Tbsp raw pumpkin seeds 1 tsp cumin seeds 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground turmeric 4 cardamom pods, lightly crushed 1 large cinnamon stick 1 green chile, halved lengthwise 1 Tbsp sugar 1 tablespoon finely chopped cilantro salt, to taste Instructions: Preheat the oven to 220ºC. Place the oil in a large sauté pan over medium heat. Add the onion and fry for about 8 minutes, until soft. Add the squash, increase the heat to medium-high, and cook for a further 10 minutes, stirring occasionally. Remove from the heat and add the pumpkin seeds, cumin, coriander, turmeric, cardamom, cinnamon, chile, sugar, and 3/4 teaspoon salt. Mix well and transfer to a baking sheet in a single layer. Roast for 30 minutes, until the squash is tender. Serve warm, sprinkle with the cilantro. Author: Tess Masters