Squash samosas

1 butternut squash or pumpkin
21cm x 21cm spring roll wrappers (find them in the freezer in Chinese supermarkets)
½-1 tsp fennel seeds (depending on quantity of squash flesh)
½-1 tsp garam masala
vegetable or olive oil for roasting

Preheat the oven to 200°c. Defrost the spring roll wrappers if frozen. Cut the squash in half and remove the seeds. Brush the halves with oil, place cut-side up on a baking sheet and roast until softened.

Scoop out the flesh and mash in a bowl. Add fennel seeds and garam masala to taste.

Cut a spring roll wrapper into three equally-sized lengthways strips. Take one of the strips and fold into a triangle, by bringing the bottom edge up to meet the right hand edge, then folding the triangle straight up so the right hand edge of the triangle meets the right hand edge of the unfolded section of wrapper, then up again so that the bottom edge meets the left hand edge of the wrapper, leaving a small flap of wrapper at the top.

Fill the cone shape with some of the squash mixture, brush the flap with a small amount of water and fold over to seal the mixture in. Repeat the process to make as many samosas as you want.

Fry small batches of the samosas in hot oil, either in a deep fryer or in a saucepan filled with enough oil to cover the samosas.

The samosas are best eaten still warm but they can be prepared ahead and served cold. They won't be crispy as warm samosas but still very tasty.