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 the oven for 25–35 minutes, turning once after 15 minutes. Meanwhile, place the red ... the tahini sauce on a plate or serving platter. Top with the butternut squash. Drain the onions ...

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.