Roasted butternut squash salad (vegan)

Vegans Click here !

Peel and de-seed the butternut squash and set aside for a moment. Boil the potatoes unpeeled till part soft. Leave to cool completely. Peel and grate the potato and raw onion. Mix together in a bowl with the Turmic, Tikka spice blend and margarine. Once well mixed push the rosti mix onto the butternut squash and into the cavity where the seeds used to be.

Bake at 180c for 45/50 minutes till rosti is golden brown and squash soft and sweet. Serve with Mango chutney.