We love to take inspiration from all over the world, particularly different types of cuisines as they dare to choose combinations that we wouldn’t normally think of. One of our favourite chefs who always champions vegetables is Yotam Ottelenghi. We have a numer of his books which are a delight to flick through.  This recipe is one of our favouties.

SERVING SIZE: 4 people


1 large butternut squash (around 1.1kg), cut into 2cm x 6cm wedges 
2 red onions, cut into 3cm wedges 
50ml olive oil 
Maldon sea salt and black pepper 
3½ tbsp TAHINI

1½ tbsp lemon juice 
3 tbsp water 
1 small garlic clove, crushed 
30g pine nuts 
1 tbsp ZA’ATAR 
1 tbsp roughly chopped parsley


  1. Heat the oven to to 220C/425F/gas mark 7. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well. Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some colour and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.
  2. Put the TAHINI in a small bowl with the lemon juice, water, garlic and a quarter-teaspoon of salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
  3. Pour the remaining oil into a small frying pan on a medium-low heat. Add the pine nuts and half a teaspoon of salt, cook for two minutes, stirring, until the nuts are golden brown, then tip the nuts and oil into a small bowl.
  4. To serve, spread the vegetables on a platter and drizzle over the sauce. Scatter the pine nuts and oil on top, followed by the ZA’ATAR and parsley.

What dishes should I try this with?

We love serving this with our pies both the chicken, bacon & mushroom pie and our fabulous vegan leek & mushroom pie we also think it works really well with the lasagnes if you want some extra carb!