Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your tandoor or a conventional oven to 200 degrees Celsius for optimal roasting.

2. 2

   In a large mixing bowl, combine 1 medium butternut squash, peeled, deseeded, and cut into 2.5 cm cubes, with 2 tablespoons of olive oil, 1.5 tablespoons of chakalaka spice blend, 0.75 teaspoon of salt, and 0.25 teaspoon of freshly ground black pepper, ensuring the squash is evenly coated.

3. 3

   Spread the seasoned butternut squash in a single layer onto a tandoor skewer or a baking sheet if using a conventional oven, then roast for 20 minutes until slightly tender.

4. 4

   While the squash roasts, prepare the glaze by whisking together 2 tablespoons of honey, 1 tablespoon of fresh lemon juice, 1 tablespoon of olive oil, and 0.5 tablespoon of the remaining chakalaka spice blend in a small bowl.

5. 5

   Remove the butternut squash from the tandoor or oven, brush generously with the prepared glaze, and return to cook for another 15 minutes until caramelized and tender.

6. 6

   Carefully transfer the tandoor-roasted butternut squash to a serving dish, then sprinkle with 0.25 cup of chopped toasted almonds and 2 tablespoons of fresh chopped parsley before serving.