This Gordon Ramsay roasted squash hoummous is divine and makes loads. You can keep it in the fridge for days.
1 butternut squash, about 850g, peeled, deseeded and cubed
2 garlic cloves, bashed
3cm piece of fresh root ginger, peeled and finely chopped
Sea salt and freshly ground black pepper
1 tbsp tahini
1 x 400g tin chickpeas drained and rinsed
Juice of 1/2 lemon
Warmed or griddled pitta bread or flatbread to serve
For the ras del hannout
1 cinnamon stick
1 tsp whole cloves
1 tbsp coriander seeds
1/2 tbsp fenugreek seeds
1/2 tbsp fennel seeds
1 tbsp mustard seeds
1/2 tbsp cumin seeds
1 tsp paprika
First make the spice blend. Break the cinnamonm stick into pieces. Place in a dry pan with the cloves and all the seeds and toast over medium heat for about 1 minute until aromatic and the seeds are popping (shake the spices in the pan as you heat them to prevent burning).
Once toasted, remove from the heat and add the paprika. Place in a spice grinder, blender or pestle and mortar and grind until the mixture is a powder - sift it if necessary. This spice blend will keep for up to three months if stored in an airtight container.
Preheat oven to 180C/Gas 4
Make the hoummous. In a large bowl, mix the cubed squash, garlic cloves and ginger with 2 tbsp olive oil and 1 tbsp of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in preheated oven and cook for 30 minutes until tender all the way through.
Once the squash is soft, add the contents of the tray to a blender, discarding the garlic skins first. Add the tahini, chickpeas and a squeeze of lemon juice along with 2 tbsp olive oil. Blend until smooth. Taste and adjust the seasoning as necessary - you might need more lemon juice.
Transfer the hoummous to a bowl and sprinkle with a little of the spice mix. Drizzle with olive oil and serve with warmed or griddled pitta bread.