A wholesome simple winter meal which I like to serve as a warm salad, this roasted butternut squash dish is quite versatile. A bit more gravy and it can be a curry eaten with naan or rice; boiled in vegetable broth, it can be a delicious soup served with homemade dampers.
In this recipe, I toss in some garlic and cooked chickpeas with roasted butternut squash and fiery spices and serve it topped with shredded zucchini, thinly sliced red onions, and a wedge of lemon, plus some plain yogurt on the side. This is a fairly typical way of serving a spicy vegetable side with flatbreads like parathas and naan in India.
As I don;t typically measure the spices for such an impromptu dish, here's just a list of the ingredients used: tamarind paste, tomato paste, garam masala, turmeric and salt to taste.