- 1 Butternut squash
- 4 large red onions sliced
- 1 bag of spinach
- 2tsp of ground cumin
- 2spp of ground coriander
- 2tsp of sumac
- 1tsp of zaatar
- 2tbsp of maple syrup (potentially more to taste)
- Olive oil
- Preheat your oven to 180 degrees fan.
- Cut the ends off the squash, slice it in half and cut the whole squash in 2cm cubes (keeping the seeds on as and where they are).
- Put the squash into a large baking tray along with the onions. Stick on some gloves and rub the vegetables in all the spices along with two tbsp of olive oil, one tbsp of maple syrup and a generous pinch of salt. Put the tray into the oven for 30 minutes.
- Remove the tray and turn up the oven to 210 degrees fan.Then add another tbsp of oil (potentially more if it looks dry), another tbsp of maple syrup, pepper (as much as you’d like) and replace the tray in the over for around 15-20 minutes depending on the heat of your oven.
- Remove from the oven and transfer it to another dish and toss through the spinach until it starts to wilt. Bish bash bosh you’re ready to rumble!
- Ideally this dish would be served warm (with the yogurt) but it is also delicious cold and eaten as part of a leftover lunch.