Spiced Squash Wedges with Makhani Sauce

Roasted squash wedges dusted with spice and drizzled with creamy makhani sauce and seeds.

SHOPPING LIST

• butternut squash1
• garam masala2 tsp
• makhani sauce300g
• sunflower seeds30g
• olive oil2 tbsp
• salt1 tsp

METHOD

1. 1Cut the squash into wedges and toss with olive oil, garam masala and salt.
2. 2Spread on a baking tray and roast at 210C for 30 minutes until tender and browned.
3. 3Warm the makhani sauce in a small pan for 4 minutes.
4. 4Toast the sunflower seeds in a dry pan for 2 minutes.
5. 5Arrange the squash wedges on plates.
6. 6Drizzle over the makhani sauce and scatter with the toasted seeds.

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