Suya-Spiced Butternut Squash Coins on Skewers

Peel the butternut squash and slice it crosswise into 2.5 cm / 1-inch thick coins. Remove the seeds from the centre with a small spoon or melon baller. Each coin should be a clean, round disc.

In a small bowl, combine smoked paprika, ground ginger, cumin, cayenne and salt. Stir well to merge the spices into a unified, earthy blend.

In a separate bowl, crush the garlic cloves and mix with the olive oil. Add 2 teaspoons of the suya spice blend and stir into the oil. Reserve the remaining blend for later.

Add the squash coins to the garlic oil and toss gently, ensuring every surface is lightly coated. Lay each coin flat and press a pinch of the remaining spice blend onto the top face of each disc. Set aside for 10 minutes to allow the spices to adhere.

Preheat the oven to 200 °C / 400 °F. Arrange the seasoned squash coins in a single layer on a baking sheet lined with parchment. Roast for 22–25 minutes, until a fork inserted into the centre meets no resistance. The edges will be slightly caramelised.

While the squash rests, bring a grill or grill pan to medium-high heat (around 220 °C / 430 °F). Brush any excess spice oil onto the squash tops.

Grill the squash coins for 3–4 minutes per side, until distinct charred lines appear and the edges turn a deep amber. Use tongs to turn each coin only once — respect the process and let the char form before moving.

While the squash is still hot from the grill, toast the almonds in a dry pan over medium heat for 2 minutes, until fragrant and golden. Chop finely and toss with chopped parsley.

Drizzle honey over the grilled squash coins. Dust generously with the almond-parsley mixture. Serve immediately while the warmth releases the aroma.