1butternut squashpeeled, halved and deseeded (1.3kg)
2clovesgarlicsliced
3tbspolive oilplus a drizzle
2tspground cumin
1tspground coriander
75gCalifornia Walnutschopped plus 25g
½x 25g pack fresh corianderchopped, plus extra to serve
2tbspchopped chives
1lemon
150gedamame beans
Instructions
Preheat the oven to 200°C, gas mark 6.
Place 1 squash half, flat side down on a chopping board between 2 wooden spoons (to stop the knife cutting all the way through). Made cuts, 0.5cm apart all the way along the squash. Repeat with the other squash half and place both in a roasting tin, push the garlic slices randomly into the cuts.
Mix 2 tbsp oil with the spices and drizzle over the squash, bake for 40 minutes.
Mix the 75g walnuts, herbs, lemon zest and remaining oil together and sprinkle over the squash, bake for a further 20 minutes until golden and tender.
Meanwhile, stir fry the beans and remaining 25g walnuts in a drizzle of oil for 1-2 minutes, stirring in the juice of half the lemon at the end. Serve with the squash.
Notes
Cooks tipAdd harissa paste to the walnut crumb for extra heat.