Spiced squash and spinach curry

Serves: 4

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Total Time: 60

Prep Time: 15

Cook Time: 45

• 1  butternut squash, halved, peeled and cubed
• 2 tablespoon(s) olive oil or a generous knob of ghee (available at Sainsbury's Special Selection, £3.39 for 500g)
• 1-2tbsp black onion seeds
• good pinch garam masala
• 2  x 250g bags spinach
• 1  onion, finely chopped
• 1 clove(s) garlic, finely chopped
• 2.5cm/1in fresh ginger, finely grated
• 1-2tbsp aubergine pickle (we used Patak's Brinjal aubergine pickle, £1.50 for a 312g jar from supermarkets)

Method

1. Preheat oven to gas mark 6/200?C (190?C in a fan oven). In a large roasting tin, add butternut squash cubes (giving them plenty of room so they roast rather than steam), drizzle over 1tbsp olive oil or half ghee and sprinkle with onion seeds, garam masala and a pinch of sea salt. Combine well using your hands, then put in oven and cook till golden and beginning to char slightly. Remove from oven and put to one side.
2. Wash and drain spinach, then add to a pan, cover with a lid, and cook till spinach has wilted. Drain and cool slightly, then squeeze out as much water as you can. (Or pierce the bag and put it in the microwave for a few mins till wilted.)
3. In a heavy-based pan, add remaining olive oil or ghee, then add onion
4. and a pinch of sea salt, and cook till transparent. Add garlic and ginger, and cook for a further few mins. Now tip in squash and stir through aubergine pickle very gently. Stir in spinach (till it's all combined) and cook for a few more mins.

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