A RECIPE FOR... MEAT-FREE MEALS

Vegetarian, flexitarian, or meat-free Mondays-devotee, we're all looking for ways to reduce the amount of meat in our diets. Luckily, this doesn't mean missing out on warming Autumn recipes. Try this spiced-squash option for a seasonal delight

INGREDIENTS:

1 tbsp cumin seeds
1 tbsp coriander seeds
350g butternut squash
1 medium beetroot
1 tbsp extra virgin olive oil
sea salt and freshly ground pepper
70g toasted almonds, lightly chopped
bunch fresh coriander leaves

For the garlic yoghurt dressing
125ml sheep’s milk yoghurt
1 clove of garlic, finely chopped
juice of ½ lemon

METHOD:

Preheat oven to 200°C/180°C fan/gas 6
In a frying pan over a medium-high heat, add the spices and dry fry for a few minutes, until fragrant. Lightly crush in a pestle and mortar
Remove the seeds from the squash and, leaving the skin on, slice into chunks. Cut the beetroot into wedges, then toss both in the oil, seasoning and spices. Evenly spread the squash and beetroot on a roasting tray and place in the oven. Roast until golden and soft (around 40 minutes).
For the yoghurt dressing, combine all the ingredients with some seasoning in a bowl.
Place the roasted pieces on a large sharing platter. Drizzle the garlic yoghurt on top, scatter with almonds and coriander leaves, then serve.