Butternut squash with apples, hazelnuts and apricots GetstuffedforSuccot

These recipes bring traditional festive fruits and veggies bang up to date for outdoor dining

This vegan recipe makes a delicious main course, with hot vegetables or a salad.

Serves: 4 Preparation: 25 minutes Cooking: 55 minutes

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

METHOD

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.