Method

Roast the Squash:

• Preheat the oven to 180°C (350°F).
• Line 2 large baking trays with foil.
• Halve the squash, scoop out the seeds, and peel.
• Cut the flesh into 1 cm-thick half-moons.
• Place on the trays, drizzle with 2 tablespoons oil, and toss to coat.
• Roast for 35–45 minutes, turning halfway, until tender and starting to caramelize.

Fry the Onion Garnish:

• While the squash roasts, heat a little oil in a frying pan over medium heat.
• Add the sliced onion.
• Cook for 15–20 minutes, stirring occasionally, until deep golden and crisp.
• Transfer to a plate and set aside.

Make the Cafreal Sauce:

• In a blender, combine:
• Fresh coriander
• Ginger
• Garlic
• Ground cumin, coriander, and cinnamon
• Green chili
• Lemon juice
• Salt and black pepper
• Half of the coconut milk
• Blend to a smooth paste.

Cook the Sauce:

• Pour the sauce into a large, deep saucepan over medium heat.
• Add the remaining coconut milk.
• Cook for 5 minutes, stirring frequently.

Combine:

• Add the roasted squash pieces to the sauce.
• Stir gently to coat.
• Simmer another 5 minutes to warm through.

Serve:

• Transfer to a serving dish.
• Scatter over the fried onions.
• Serve hot with rice or flatbreads.