Recipe details

Denise says:

This is a very tasty vegetarian main course, which looks really impressive due to its colourful ingredients. At this time of year, we see a huge choice of squashes in the supermarket; pumpkin, acorn, or butternut squash all work well due to their versatile nature. This dish can also be made vegan by omitting the cheese or using a vegan alternative and using water rather than natural yogurt to thicken the tahini dressing.


  • 500g squash – skin on, seeds removed, cut into 2cm thick wedge strips
  • 2 red onions – peeled and cut into wedges
  • 1 teaspoon olive oil
  • Salt and pepper
  • Spice Mix
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon chilli flakes
  • Garnish
  • 150g soft goat’s cheese – to make vegan, omit the goat’s cheese, or substitute with vegan cheese
  • 2 tablespoons dried cranberries
  • 2 tablespoons pomegranate molasses
  • 75g pecan nuts – roasted


1) Preheat the oven to 220°C / 200°C Fan / gas mark 7. 2) Line a baking tray with non-stick baking parchment. 3) Toss the squash wedges and red onion in the spice mix. Then drizzle with olive oil and season with salt and pepper. 4) Roast for 25 minutes until slightly charred. 5) Mix all the tahini ingredients together and set aside. 6) Serve the roasted vegetables on a platter dotted with goat’s cheese, dried cranberries, pomegranate molasses, roasted pecan nuts and a drizzle of tahini dressing.