Tangy Tamarind Roasted Squash

Sweet and sour flavours work so beautifully with the luxurious flesh of the butternut squash. This is a dry dish, so I find it works well when served with more saucy dishes, such as my Yellow Dal with Beetroot Leaves, any of the egg curries or the Jackfruit Jalfrezi. It is also beautiful on its own, as a simple lunch dish, with a creamy raita and some salad alongside.