Denise says:

  • This is a delicious autumnal main course vegan recipe that can be served with other hot vegetables or a salad.
  • Preparation Time: 25 minutes
  • Cooking Time: 55 minutes
  • Serves:  4 people


  • 1 large butternut squash – cut in half length-ways
  • 2 tablespoons olive oil
  • 1 red onion – peeled and roughly chopped
  • 1 red apple - cored and diced
  • 2 garlic cloves- peeled and roughly chopped
  • ½ teaspoon salt
  • 2 teaspoons za’atar
  • ¼ teaspoon pepper
  • 75g hazelnuts -roasted and roughly chopped
  • 2 tablespoons dried apricots – roughly chopped
  • 1 tablespoon maple syrup
  • Garnish: Pomegranate seeds and sprigs of mint


  1. Preheat oven to 200C/ 400F/ Gas mark 6.
  2. Cut butternut down the middle lengthwise.
  3. Place open side down on a tray lined with baking parchment paper. Roast 30 minutes, or until easily pierced with a fork, through the skin.
  4. Heat the oil over medium heat and sauté the onion, apple, and garlic for about 4 minutes. Season with the salt and za’atar
  5. Add hazelnuts, dried apricots and cook a few more minutes until warmed through and drizzle with maple syrup. Set filling aside, keeping warm.
  6. When the squash is done, flip over and scoop out the seeds. With a fork, break up the tender flesh. Drizzle the squash with a little olive oil and sprinkle with salt and pepper and a little more maple syrup and mix this all into the squash, seasoning it.
  7. Top with filling. Return to the oven for a final 20 minutes or until piping hot.
  8. Serve immediately. Garnish: Pomegranate seeds and sprigs of mint.