It’s the time of year for long walks and food which warms the body and soul. I have switched from salads to roasted vegetables and love adding spices as seasonings. Root veggies are probably my favourite and stand up so well to some gentle spicing. I have taken a leaf from Rick Stein’s book and have been adding red onion to my vegetable tray just before bunging in the oven – they caramelise beautifully and add a delicious kick.

Spice Roasted Squash
Serves 4-6
Oven at 180C
2 Red onions sliced finely
2 tbsp Tomato puree
1 tbsp spice mix from here or your favourite bought spice mix
1 butternut squash peeled, deseeded and sliced

Add the onions to a bowl with the puree and mix well to rub it into the onion
Sprinkle over the spice mix and set aside while you peel and deseed the squash
Lay the squash slices on a flat baking tray and pour over 3 tbsp olive or rapeseed oil
Cover with the onion mix and roast in a hot oven for about 20 minutes until the squash is cooked through
Serve immediately.