Spiced butternut squash with spinach & cheese

Ingredients

• 1 heaped tsp coriander seeds
• ½ tsp crushed dried chilli flakes
• ½ tsp course sea salt
• ½ tsp black peppercorns
• 1 large butternut squash, peeled, seeded and cut into chunks
• 3 tbsp olive oil
• 4 garlic cloves, unpeeled and whole
• 225g bag baby spinach
• 225g Ardrahan (or other semi-soft cheese), rind removed, cut into slices

Method

1. Heat oven to 200ºC/fan 180ºC. Roughly crush spices, salt and peppercorns with a pestle and mortar. Mix squash and oil in a roasting tin, sprinkle over half the spice mix and tuck in the garlic.
2. Roast for 20 mins, turn over the squash and dust wit the remaining spice mix and return to the oven for another 20 mins.
3. Remove and peel the garlic, then return the cloves to the tin and stir in the spinach. Scatter over the cheese and return to the oven for 2-3 mins or until the spinach has wilted and the cheese melted.