Butternut squash and sweet spices

Made a recipe from my new Yotam Ottolenghi book. It was a bit diddly getting the seeds out of the cardomoms it said 2 tbs but I had a lot of spice mixture left over.

I reckon about 10-20 cardamoms would be enough and 1/2 a teaspoon of allspice and sprinkle that over the butternut squash with some oil

I’ve just stopped peeling the skin off the squash and eating it, it saves a heap of time. I had some left over broccoli and cauli that I warmed up in the oven with some oil and a sprinkle of the herb mix zaatar and some roast chicken.

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