Directions

• Prepare the butternut squash
  Cut the butternut squash in half and remove the seeds.
  Peel the squash and cut one half into small cubes. Cut the other half into large pieces.
• Toast and grind the spices
  Heat a dry frying pan over medium heat.
  Add the cardamom pods, fennel seeds, and cumin seeds and toast until fragrant, shaking the pan frequently so they don’t burn.
  Transfer the spices to a mortar and pestle and grind until roughly ground. Set aside.
• Build the sauce
  Heat a saucepan over medium heat with a little rapeseed oil.
  Add the chopped red onion, garlic, red chilli, and ginger. Cook until softened and fragrant.
  Add the tomato purée and cook for 1–2 minutes.
  Add the ground spices and white miso paste. Stir well and cook until fragrant.
• Cook the squash
  Add the larger pieces of butternut squash and stir well to coat them in the spiced mixture.
  Pour in the water and bring to a boil.
  Cover with a lid, reduce the heat, and simmer for about 30 minutes, or until the squash is completely tender.
• Fry the squash cubes
  Meanwhile, heat a frying pan over medium heat with a little rapeseed oil.
  Add the diced butternut squash and fry until golden brown and cooked through.
  Season with sea salt and black pepper, then set aside.
• Blend the sauce
  When the squash in the saucepan is completely tender, add the fresh coriander.
  Blend until smooth using a stick blender or food processor.
  For a smoother sauce, pass it through a fine sieve.
• Finish the sauce
  Return the sauce to the saucepan over low heat.
  Add the coconut cream and stir until completely dissolved.
  Season with sea salt and black pepper to taste.
• Serve
  Place the baby spinach in the bottom of two bowls.
  Add the golden butternut squash cubes on top.
  Pour the smooth spiced sauce around and over the squash.
  Finish with fresh coriander and serve.