Cook:

Serves: 6

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

Ingredients

Name: Spiced roasted butternut squash
Yield: 6
Ingredients: 2 large butternut squash; For the dressing:; 60ml pomegranate molasses; 1 tbsp honey/date honey; 1 tsp ground coriander seeds; 1 tsp ground fennel seeds; A pinch of chilli flakes (optional); To serve:; 60g dried cranberries; 30g toasted almonds, roughly chopped; Salt and pepper.

2 large butternut squash

For the dressing:

60ml pomegranate molasses

1 tbsp honey/date honey

1 tsp ground coriander seeds

1 tsp ground fennel seeds

A pinch of chilli flakes (optional)

To serve:

60g dried cranberries

30g toasted almonds, roughly chopped

Salt and pepper.

Spiced roasted butternut squash

Method

Ingredients