Cook: 55 minutes

Serves: 4

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.

Ingredients

Name: Butternut squash with apples, hazelnuts and apricots
Prep time: 25 min
Cook time: 55 min
Yield: 4
Ingredients: 1 large butternut squash, halved lengthways 2 tbsp olive oil plus more to drizzle 1 red onion, peeled and roughly chopped 1 red apple, cored and diced 2 garlic cloves, peeled and roughly chopped ½ tsp salt 2 tsp za’atar ¼ tsp pepper 75g hazelnuts, roasted and roughly chopped 2 tbsp dried apricots, roughly chopped 1-3 tbsp maple syrup Garnish (optional): pomegranate seeds and roughly chopped flat-leaf parsley

1 large butternut squash, halved lengthways

2 tbsp olive oil plus more to drizzle

1 red onion, peeled and roughly chopped

1 red apple, cored and diced

2 garlic cloves, peeled and roughly chopped

½ tsp salt

2 tsp za’atar

¼ tsp pepper

75g hazelnuts, roasted and roughly chopped

2 tbsp dried apricots, roughly chopped

1-3 tbsp maple syrup

 Garnish (optional): pomegranate seeds and roughly chopped flat-leaf parsley

Butternut squash with apples, hazelnuts and apricots

Ingredients

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