Chilli pepper pumpkin with veg

• small pumpkin↗1

  or ½ butternut squash, cut into chunks (seeds removed), no need to peel

• sunflower or vegetable oil↗2 tsp tsp
• each mild chilli powder and five spice powder1 tsp tsp
• thin-stemmed broccoli↗175g g
• bok choi↗175g g

  quartered

• low-sodium soy sauce↗2 tbsp tbsp
• rice wine vinegar↗2 tbsp tbsp
• honey↗1 tbsp tbsp
• lime↗1

  ½ juice, ½ cut into wedges

• corianderfew

  few leaves

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Toss the pumpkin in the oil, then sprinkle on the chilli powder, five-spice, 1 tsp black pepper and a pinch of salt, and mix well. Tip into a roasting tray in a single layer and cook for 25-30 mins until tender and starting to caramelise around the edges.

2. 2

   About 5 mins before the pumpkin is cooked, heat a wok or large frying pan and add the broccoli plus 1-2 tbsp water. Cook for 2-3 mins, then add the bok choi, soy, vinegar and honey, and cook for a further 2-3 mins until the veg is tender. Add the lime juice, then divide between 2 plates with the pumpkin, coriander leaves and lime wedges.