Spicy pumpkin/squash

This recipe was great as a side dish for a roast chicken we cooked in the bread oven. There was quite a bit left over so Vicky, the workawayer who had come to help us with the olive harvest, made it into a risotto the next day which was also delicious. I recommend you try this even if you are not a squash fan as the spices and roasting seem to counteract the sweetness of the squash which can be sometimes a bit overpowering. If you live in Spain and can’t find coriander seeds (which can be hard to find in Spain), buy a spice mix for snails and add a bit more cumin and substitute the fennel for anis.

INGREDIENTS:
1/2 squash
2 teaspoon coriander seeds
2 teaspoons oregano
1 teaspoon fennel seeds
1 teaspoon chilli powder
1 teaspoon salt
1 teaspoon pepper
2 cloves garlic, crushed

Heat the oven to 200ºC. Peel the squash, remove the seeds and cut into long 1″ slices. Grind all the spices, salt and pepper in a pestle and mortar and rub over the squash. Put into a roasting tin and roast in the oven for 45 minutes.