• I whole squash
  • 3/4 shallots or small red onions
  • 3 tbs olive oil
  • 2/3 cloves garlic
  • Salt and Pepper to taste
  • For the dressing
  • 1 tsp tahini
  • 2/3 tbs olive oil
  • 1 tbs apple cider vinegar or lemon juice
  • 30g pine nuts
  • black pepper

Preheat the oven to 175° (fan oven) Gas Mark 3.

Peel and either dice or slice the squash (some you can happily eat the skin, some it’s not so nice).  It needs to be about 2 cm thick.  Finely slice the onions along the grain.  Place in large roasting tin with olive oil and garlic, toss all together until well covered with oil and add salt and pepper.  Roast in the oven for approx. 40 mins. 

Roast until squash is caramelising (brown bits on squash and onions) for approx 45 mins.

To make dressing combine ingredients in a jam jar or mug.

Place roasted veg in a serving dish and drizzle dressing over and serve.

Can be eaten hot or still tasty eaten cold the next day!