350 g (11 1/2 oz) pack ready-prepared butternut squash pieces
2 tablespoons olive oil
1/2 red chilli, deseeded and roughly chopped
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon ground paprika
2 tablespoons chopped sage leaves
salt and pepper
sugar snap peas, to serve (optional)
Place the chicken in a roasting tin and season well. Mix together the remaining ingredients in a bowl, ensuring the oil and spices thoroughly coat the squash pieces, then arrange around the chicken.
Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes, or until the chicken is cooked through and the squash is soft and lightly charred in places. Serve with blanched sugar snap peas, if liked.