Ingredients

• 1 butternut squash, peeled, deseeded and cut into cubes (you should end up with about 700g prepared squash)
• 1 tbsp rapeseed oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 3cm piece ginger, grated
• ½ jar korma paste (about 100g)
• 50g ground almonds
• 450ml vegetable stock
• 150ml single cream
• toasted flaked almonds, to serve
• cooked rice rice and mini naans, to serve

Method

• Heat the oven to 180C/200C fan/gas 4. Toss the butternut squash in the oil and roast for 30 mins until the cubes are browned at the edges.
• Put the onion, garlic and ginger in a food processor and blitz to a paste. Tip into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add the korma paste and cook for a further 2 mins until aromatic. Add the almonds and stock and bring to a simmer.
• Add the roasted squash and simmer for 10 mins, then stir in the cream and some seasoning. Scatter over the flaked almonds and serve with rice and mini naans.