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Sweet butternut squash tossed in warming garam masala and cumin, air-fried until caramelised at the edges. It's served on a cool, spiced yoghurt with crunchy pumpkin seeds and jewel-like pomegranate. It's a simple side that looks and tastes special.
1.
Heat the air fryer to 200°C.
2.
Mix the spice mix ingredients together. Toss the squash with the oil, half the spice mix and the salt.
3.
Air-fry the squash, shaking the basket halfway, until tender and golden at the edges (15–20 minutes).
4.
Meanwhile, toast the pumpkin seeds in a dry frying pan over a medium heat until they start to pop (2–3 minutes).
5.
Stir the remaining spice mix into the yoghurt.
6.
Spread the yoghurt over a plate and top with the squash. Scatter over the pumpkin seeds, pomegranate seeds and coriander.
7.
As a main meal for 2: Air-fry a drained 400g tin of chickpeas, patted dry, with the squash.
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Storage information
Cool within 2 hours, then cover and refrigerate the squash for up to 2 days. Reheat it in the air fryer until steaming hot (4–5 minutes). Keep the yoghurt separate in the fridge. Not suitable for freezing.
Tip
Oven method: Roast the squash at 220°C (200°C fan) on a lined tray, turning halfway, until tender and golden (25–30 minutes). Lower fat: Using 1 tsp oil and 10g pumpkin seeds. Lower carb: Swap half the squash for cauliflower florets. Family-friendly: Leave out the chilli powder for little ones.
Cost-saving tips
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