• 1 butternut squash, peeled, halved, and deseeded
  • 2 cloves garlic, sliced
  • 3 tablespoon olive oil, plus a drizzle
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 75g California walnuts, chopped, plus 25g extra
  • ½ x 25g pack fresh coriander, chopped, plus extra to serve
  • 2 tablespoon chopped chives
  • 1 lemon
  • 150g edamame beans


  1. Preheat the oven to 200°C.
  2. Place 1 squash half, flat side down on a chopping board between 2 wooden spoons (to stop the knife from cutting all the way through). Make cuts, 0.5cm apart all the way along the squash. Repeat with the other squash half and place both in a roasting tin, push the garlic slices randomly into the cuts.
  3. Mix 2 tablespoons oil with the spices and drizzle over the squash, bake for 40 minutes.
  4. Mix the 75g walnuts, herbs, lemon zest, and remaining oil together and sprinkle over the squash, bake for additional 20 minutes until golden and tender.
  5. Meanwhile, stir fry the beans and remaining 25g walnuts in a drizzle of oil for 1-2 minutes, stirring in the juice of half the lemon at the end. Serve with the squash.