kg (2 lb) pumpkin or butternut squash
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cardamom pods
3 tablespoons sunflower oil
1 teaspoon castor sugar or mango
For the coconut pesto
25 g (1 oz) fresh coriander leaves
1 garlic clove, crushed
1green chilli, deseeded and chopped
Pinch of castor sugar
1 tablespoon sunflower seeds
6 tablespoons coconut cream or soy cream
1 tablespoon lime juice
Salt and black pepper
Cut the pumpkin or squash into thin wedges about 1 cm (1/2 inch) thick, discarding the seeds and fibres, and put in a large dish.
Heat a heavy-based frying pan until hot, add the whole spices and cook over a medium heat, stirring, until browned. Leave to cool, then grind to a power. Mix the ground spices in a mortar with a pestle. Mix the oil and sugar or mango chutney in a small bowl, then add to the pumpkin wedges and toss well to coat.
Cook the pumpkin or squash wedges under a preheated hot grill, or over a preheated hot gas barbecue or hot grill, or hot coals of a charred barbecue, for 6-8 minutes on each side until charred and tender.
Meanwhile, make the pesto, put the coriander leaves, garlic, chilli, sugar and sunflower seeds in a food processor and process until fairly finely ground and blend. Season with salt and pepper. Add the coconut cream or soy cream and lemon juice and process again. Transfer to serving bowl.
Serve the wedges hot with the coconut pesto.