Butternut with Beetroot, Chilli and Ginger Sauce

Make Ahead – Butternut squash can be prepared and coated with oil and spices up to 2 hours ahead. Cover and leave in cool place until needed. Or roast up to 3 hours ahead and leave at room temperature until needed. Roast beetroot up to 2 days ahead and prepare sauce up to 1 day ahead. Cool, cover and refrigerate until needed.

Store – Refrigerate leftover butternut squash, covered, for up to 5 days. Reheat in 200°C/180°C Fan oven for 20 minutes or let come to room temperature before serving. Refrigerate leftover sauce, covered, for up to an extra 4 days.