Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Bengali Five-Spice Roasted Squash with Carrots and Pumpkin Seeds
Introduction
I make so many versions of roasted squash – this one with a garlic, ginger and Bengali five-spice crust is a new favourite. You can find panch phoron (literally ‘five-spice’) in larger supermarkets in the spice aisle or in the Asian food aisle – it’s a lovely aromatic mixture of fenugreek, black cumin, nigella, mustard and fennel seeds – easy to make up yourself in equal quantities, but I usually buy a packet of ready-mixed.
Ingredients
| squash, cut into 3cm wedges | |
| carrots, peeled and halved (purple are nice if available) | |
| red onion, cut into eighths | |
| garlic, grated | |
| ginger, grated | |
| Greek yogurt | |
| lemon, juice only | |
| pumpkin seeds | |
| Storecupboard: | |
| panch phoron, or ½ teaspoon each of nigella, mustard, fennel, black cumin and fenugreek seeds – or use what you have to hand | |
| neutral or olive oil | |
| mild chilli powder | |
| sea salt flakes |
Preview
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
