Roast squash with red onion and tahini sauce

• 1 butternut squash, peeled and cubed

• 2 red onions, cut into wedges

• 50ml olive oil

• 3 tbsp tahini paste

• 2 tbsp lemon juice

• 2 tbsp water

• 1 small clove of garlic, crushed

• 30g pine nuts

• 1 tbsp za'atar

• 1 tbsp flat leaf parsley, coarsely chopped

• 50g pomegranate seeds (about half a pomegranate)

• 100g feta cheese, cubed or crumbled

• Sea salt and fresh ground black pepper

DIRECTIONS

1. Preheat the oven to 475°F . Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 tsp salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.

2. To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 tsp salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

3. Pour the remaining 20ml oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 tsp salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

4. To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar, parsley, pomegranate seeds and feta cheese.

A highly adaptable dish - use any type of squash or root veg - sweet potatoes go really well!