1 small coquina or 1 large butternut squash (1.4kg gross weight)
1 tsp ground cinnamon
90ml olive oil
Salt and black pepper
50g coriander, leaves and stalks, plus extra leaves for garnish
1 garlic clove, peeled and crushed
20g pumpkin seeds
200g Greek yoghurt
1½ tsp sriracha (or other chilli sauce)
Heat the oven to 200C/400F/gas mark 6. Cut the squash in half lengthways, remove and discard the seeds, then cut it – skin and all – into 7cm-long and 2cm-thick wedges.
Put these in a large bowl with the cinnamon, two tablespoons of olive oil, three-quarters of a teaspoon of salt and half a teaspoon of pepper, and rub evenly into the squash. Lay the squash skin side down on two oven trays and roast for 25-30 minutes, until soft and starting to colour. Remove and leave to cool.
Meanwhile, put the coriander, garlic, remaining oil and a generous pinch of salt in a small food processor and blitz to a fine paste.
Lower the oven temperature to 160C/320F/gas mark 2½. Lay the pumpkin seeds on an oven tray and roast for six to eight minutes. The skins will pop open and they'll go light and crisp. Remove and set aside.
To serve, mix the yoghurt and chilli sauce. Lay the squash wedges on a platter, drizzle over the yoghurt sauce and then the herb paste (you can also swirl them together). Scatter the seeds on top, followed by a few coriander leaves, and serve.