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You will need:
200g potato
200g / half butternut squash
180g / 1 white onion
2 tbsp Turmeric Powder
1 tsp Tikka Spice blend
1 chilli
1 tbsp vegan margarine
1 cheese grater
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1. Potato Rosti
Peel the potatoes and boil till semi-soft. Once cooked, drain and allow to cool. Once cool
grate the potatoes into a bowl. Finely chop the onion and chilli then add to the potato along
with the Tikka powder, Turmeric powder, and vegan margarine. Mix really well.
2. Assemble and bake
Peel the butternut squash, cut in half and and scoop out all the seeds.
Stuff the empty seed cavity with the Tikka Rosti mix and the spread the rest evenly over the top
of the butternut squash.
Bake at 180c for one hour till the squash is soft and the Tikka Rosti is golden brown and crispy.
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