Use a stick blender to blend to a smooth purée. To make the hummus, scoop out about 2 tablespoons of the roasted squash, red onion and red pepper and put them into a bowl or large jug.

For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture. Make a double batch of the tahini-honey sauce at the beginning of the week ...

Toss the squash, red onion, and slices of garlic in the olive oil and roast for 15 minutes in an oven-proof dish. Brown your chicken wings in a pan. Add the chilli, cumin, thyme, and chicken wings ...

Jam-packed with flavors like garlic oil, roasted butternut squash, caramelized onions ... prior to using on the pizza. Cut up ...

Roast in oven until golden-brown and tender, about 40 minutes. Set aside. As squash roasts, heat a skillet over medium heat. Add butter and melt. Add onions and cook, stirring, until caramelized ...

You'll find bags of flavour in this special recipe for spiced roasted squash with a moreish pomegranate molasses and tahini sauce from vegan chef Christina Soteriou's new book, Big Veg Energy.