Autumnal eating; colourful and full of flavour.

Ingredients - serves 4 4 pork chops olive oil salt, pepper 1 butternut squash - about 500g in weight 1 tbsp cumin seed 3 tbsp olive oil salt, pepper lemon juice to taste

Method

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. Toss the diced squash in olive oil with cumin seed, salt and pepper then spread on a baking tray and transfer to the oven. The squash will be tender and tinged with colour in about 15-20 minutes, turn once during cooking time.

While the squash cooks, season the pork chops, make incisions along the rind at right angles to the meat to prevent curling, and fry off in butter or olive oil for about 10 minutes each side or until juices run clear when pierced - before serving with roasted squash and a squeeze of lemon juice.