Tandoori Squash Naans

Ingredients

• 2 Mission Garlic & Coriander Naans

• 500g butternut squash, peeled and diced into 2cm squares

• 1 tbsp oil plus extra for drizzling

• 1 tbsp tandoori paste

• 100g grated mozzarella

• 1 small red onion, sliced

• 100g natural yogurt

• 75g cucumber, grated

• Coriander leaf to garnish

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Mission Garlic & Coriander Naans

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Instructions

• Step 1

  Preheat the oven to 200^oC, gas mark 6.

• Step 2

  Toss the squash with 1 tbsp oil and the tandoori paste to evenly coat, transfer to a baking tray and bake for 25 minutes until tender.

• Step 3

  Place the naans on another baking tray, sprinkle with the cheese and red onion, top with the tandoori squash and bake for 15 minutes until cheese has melted.

• Step 4

  Meanwhile, mix the yogurt with the cucumber and season well.

• Step 5

  Drizzle a little extra oil over the naan pizzas and serve scattered with coriander leaf and a dollop of the cucumber yogurt.

• Step 6

  TIP: For a meat option, swap the squash with tikka flavoured roast chicken pieces. Try tikka or korma paste instead of the tandoori.