Roasted squash with sour cherries, spiced seeds & feta

• squash↗1 large or 2 small

  or pumpkins, seeds scooped out and reserved, then cut into chunks or wedges (leave the skin on if it’s not too tough)

• olive or rapeseed oil↗2 tbsp tbsp
• red wine vinegar↗100ml ml
• clear honey↗2 tbsp tbsp
• dried sour cherries↗100g g
• toasted sesame oil↗2 tbsp tbsp
• mint↗bunch

  leaves picked

• feta↗100g g

  crumbled

• pumpkin seeds↗100g g

  (if you don’t have enough from your pumpkin, add seeds from a packet)

• sesame seeds↗1 tbsp tbsp
• ground cumin↗2 tsp tsp
• coriander2 tsp tsp
• ground allspicegood pinch of
• olive or rapeseed oil↗2 tsp tsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Arrange the squash or pumpkin wedges on the tray and drizzle with oil. Season well, put in the oven and roast for 35-45 mins or until tender (different varieties will take varying amounts of time, so check by pressing the flesh with a knife – it should be very tender when cooked).

2. 2

   Meanwhile, prepare the spiced seeds. Wash and dry the seeds from your squash, removing any stringy bits. Mix the seeds, spices and oil on another baking tray lined with baking parchment, season well and toss together. Put on the shelf below the squash and roast together for the final 10 mins, stirring now and then, until toasted.

3. 3

   Put the vinegar, honey and cherries in a small pan. Simmer gently for 2-3 mins until the cherries are plump and the dressing has reduced by half. Stir in a pinch of salt and the sesame oil, remove from the heat and leave to cool for 10 mins.

4. 4

   To serve, arrange a layer of warm wedges on a platter. Drizzle over the syrupy dressing and cherries, the seeds and mint leaves. Finally, scatter with feta.