Tandoori Butternut Squash

​​Pre-heat your oven to 220°C/200°C fan/gas 6. Peel, halve and deseed the butternut squash and cut it into crescents about 1cm thick. In a dry frying pan, toast the cumin, coriander and fennel seeds until fragrant. Crush in a pestle & mortar or spice grinder. Blend the red onion, chilli powder, turmeric, chilli powder juice of 1½ limes and 1 tbsp of oil in a food processor or using a stick blender. Place the mixture in a large bowl, and then add the squash and coat it in the mixture. Arrange the squash in a single layer on a baking tray or two, lined with foil or baking parchment. Roast the squash for 10 minutes. Gently crush your cardamom pods to reveal the black seeds. Blend the garlic, ginger, toasted cumin, coriander and fennel seeds,and cardamom seeds together with the yoghurt in a food processor or using a stick blender (don’t worry about washing it before using it again). Remove the squash from the oven and spoon half the yoghurt mixture on top of the crescents. Return to the oven and roast for a further 10 minutes. Carefully turn the crescents and spoon on the rest of the mixture. Return to the oven and roast for a further 10 minutes. Drizzle the squash with honey and return to the oven for a further 5 minutes. Once the squash is charred on top, squeeze over the remaining lime juice and serve.