This simple and speedy spiced roast butternut crescents recipe is perfect for catching up with your favourite people over a leisurely weekend brunch.
Heat the oven to Gas Mark 6, 200°C, fan 180°C. In a large bowl, toss the butternut squash with the oil, chilli, coriander and cumin seeds.
Put in a roasting tray and roast for 30 minutes. Stir through the chopped rosemary and seed mix and then cook for a further 5 minutes until the butternut squash is tender.
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