Curried baked pumpkin

Name: Curried baked pumpkin
Ingredients: 1 Tbsp Mustard seeds; 2 tsp Cumin seeds; 2 tsp Coriander seeds; 1 tsp Black peppercorns; 1 Tbsp Spice mix, a large one (Main); ½ tsp Salt; 1 knob Ginger, peeled and grated (Main); 1 knob Turmeric, grated (Main); 2 cloves Garlic, chopped; 2 Red chillies, chopped; 1 Orange, zest and juice (Main); 1 Pumpkin, or other winter squash, as much as needed, roughly chopped (Main)

Tam West

Warren Elwin

Food writer

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Make this a winter wellness essential - as well as the goodness of pumpkin, it's packed with ginger, turmeric and orange.

Spice mix

1 Tbsp	Mustard seeds
2 tsp	Cumin seeds
2 tsp	Coriander seeds
1 tsp	Black peppercorns

Curry

1 Tbsp	Spice mix, a large one (Main)
½ tsp	Salt
1 knob	Ginger, peeled and grated (Main)
1 knob	Turmeric, grated (Main)
2 cloves	Garlic, chopped
2	Red chillies, chopped
1	Orange, zest and juice (Main)
1	Pumpkin, or other winter squash, as much as needed, roughly chopped (Main)

Directions

Make a spice mix by toasting mustard seeds, cumin and coriander seeds and peppercorns until fragrant. Cool, then grind to a powder. Store in airtight jar.
To a mortar add 1 large Tbsp of the spice mix, the salt, grated ginger and turmeric, chopped garlic and chopped red chillies. Grind mixture into a smooth paste and remove to a bowl. Mix in the orange zest and juice.
Slather paste over roughly chopped pieces of winter squash (buttercup, butternut or pumpkin) and roast in a hot oven until tender.