Serve with hot vegetables or a salad. If vegetarian you could sprinkle with crumbled feta cheese - or a non-dairy equivalent of vegan. 

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• Preheat oven to 200°C.
• Place the two halves of the butternut squash (cut side down) on a tray lined with baking parchment.
• Roast for 30 minutes, or until easily pierced with a fork, through the skin.
• While it is roasting, heat the olive oil over medium heat and sauté the onion, apple, and garlic for about 4 minutes. Season with the salt, pepper and za’atar
• Add the roasted hazelnuts and dried apricots and cook a few more minutes until warmed through. Drizzle with the maple syrup. Set the filling aside, keeping warm.
• When the butternut is ready, flip it over and scoop out the seeds. With a fork, carefully break up the tender flesh, then drizzle with a little olive oil and some maple syrup and sprinkle with salt and pepper. Mix this all into the squash, seasoning to taste.
• Top with the filling. Return to the oven for a final 20 minutes or until piping hot.
• Serve immediately, garnished with pomegranate seeds and chopped flat-leaf parsley if you wish.