Hasselback maple & cumin squash with chickpeas & pickled chillies

Instructions

Tap a step to mark it done

1. 1 Prepare the butternut squash by trimming the top and bottom off, then peel using a vegetable peeler. Once peeled, slice in half down the middle, then scoop out the seeds from the flesh and discard.
2. 2 To hasselback the butternut squash, put one half flat side down on a chopping board, then lay two wooden spoons along either side and use a sharp knife to slice through the squash, keeping each cut a few millimetres apart, using the spoons to stop you going all the way through to the board. Repeat with the other half.
3. 3 Heat the oven to 200C/180C fan/gas 6. Put the squash halves on a plate. In a small bowl, mix the oil with the maple syrup, nigella seeds, cumin seeds and a generous pinch of salt. Pour this over each half, rubbing the seeds into the little slits.
4. 4 Tip the chickpeas into a medium bowl, along with the liquid from the jar, then add the curry paste, coconut milk, tamarind and fenugreek, if using. Season with salt and mix to combine, then pour into a deep traybake tin. Put the butternut squash on top, cut side up, and drizzle with any spiced oil left on the plate.
5. 5 Bake for 45 mins until the squash is tender and the chickpeas are bubbling. In the last 20 mins, thinly slice the red chillies and put in a small bowl. Pour over the white wine vinegar and sprinkle over the sugar, then roughly chop the coriander and stir in. Zest the lime into the bowl then squeeze over the juice. Season.
6. 6 When the butternut squash is cooked through, spoon over the lime and chilli dressing and serve straight from the baking tray at the table.