This is from Gordon Ramsay’s Great Escapes. I found the recipe on a food blog:

Ingredients
half a butternut squash
half a sweet potato
2 tbsp vegetable oil
1 tsp cumin seeds
1 tsp onion seeds
2 garlic cloves
3-4 dried chillis
salt and freshly ground black pepper

Method
Peel the squash and spud and chop into little 1 cm cubes.
Boil for a few minutes in salted water until slightly soft, drain well.
Heat the oil in a pan and toasted the two types of seeds gently for 30 seconds.
Add the garlic and fry gently.
Tip in the chillis
Add the squash and spud and fry until they are very tender and slightly crispy

My adjustments
Used 1 whole butternut squash and no sweet potato
Added 1 tsp salt to the water for blanching
Roughly doubled the amount of garlic
Reduced the amount of chilli