This simple, vegan mezze dish is a lovely addition to any dinner table especially as part of celebratory spread. Eat hot or cold - it makes a great get-ahead dish if you are cooking for a crowd. The natural sugars in the squash combine beautifully with the savoury spices. Serve as it is for a parev/vegan option, or for a non-vegan versions top with crumbled cheese - feta or blue/brie. (Or you could use vegan cheese.) Smoked almonds would be perfect to scatter on top with the cranberries.

maghreblondon

Method

• Preheat oven to 180°C fan (200°C).
• Wash and halve the butternut lengthways. Cut each half into big wedges. No need to peel.
• Mix all the dressing ingredients in a large bowl then add the butternut wedges. Toss to ensure each piece is coated completely.
• Transfer to a large roasting tin, and roast in the preheated oven for 30-45 minutes, until fork tender.
• Arrange on a platter and scatter with cranberries and chopped hazelnuts.