Ingredients - serves 4

4 pork steaks
1onion, sliced
olive oil
salt, pepper

1 butternut squash - about 500g in weight
1 heaped tsp ground coriander
1 heaped tsp ground cumin
1/2 tsp turmeric
1/2 tsp fennel seeds, crushed
2 tbsp tomato ketchup
2 tbsp olive oil
salt, pepper
coriander leaves

Method

1 Preheat the oven to 200°C
Using a sharp knife, cut the squash into quarters, scoop out seeds and cut away the peel, cut into 2cm dice. Mix together all the spice ingredients with the oil and ketchup to make a thick paste together with some salt and pepper. Toss the diced squash in the paste so that it’s coated all over and then spread on a baking tray and transfer to the oven. The squash will be tender in about 15-20 minutes, turn once during cooking time.

2 While the squash cooks, sauté the onion in a little olive oil to golden, season the pork steaks and add to the pan - cooking for about 6 minutes each side or until juices run clear when pierced - before serving with roasted squash and a scattering of coriander leaf.