Squash with cumin and chilli Slice the squash, remove the seeds, and cut into chunks. Place in a bowl with the spices and oil. Season well. Heat the Airfryer to 190C. Place the squash in the basket and roast for 20 minutes, turning occasionally, until soft and slightly charred. Toast the nuts in a dry frying pan for two minutes, making sure they don’t. Serve the squash with yoghurt and the nuts and coriander sprinkled over.