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1 Hour 20 Minutes
A good pinch of ground cinnamon
¼ tsp of ground turmeric
½ tsp of ground cumin
3 tbsp of extra virgin olive oil, plus extra for drizzling
A large butternut squash (about 1kg), cut lengthways into 8 wedges
Red onions, peeled and cut into 8 wedges
150g of feta
150g of Greek yogurt
50g of walnut halves, broken into pieces
3 tbsp of chopped parsley
1 garlic clove, finely grated
1½ tbsp of milk
1 tbsp of pomegranate molasse
3 tbsp of chopped mint
2 tbsp of pomegranate seeds
Sea salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/gas mark 6. Crumple a roughly 35cm (14in) square piece of non-stick baking parchment into a ball. Open it out and use it to line your wide shallow pot.
Mix the cinnamon, turmeric and cumin with the oil and a generous pinch of salt and black pepper. Add the butternut squash and onions to the pot and pour over the spice mix.
Give everything a good mix with your hands, ensuring the vegetables are evenly covered. Roast for 1 hour until the edges of the vegetables are slightly charred. Halfway through, give everything a gentle shake so nothing sticks.
Meanwhile, using a fork, crumble the feta in a bowl and combine with the yogurt, garlic and milk.
After the vegetables have been roasting for an hour, add the walnuts to the pot and cook for 10 more minutes.
Once the vegetables are ready, remove from the oven and let the pot cool very slightly.
Using the non-stick paper to help you, shuffle the vegetables and walnuts around a little to cover them with any fragrant oils that may have collected. Then slip the paper out and discard. Distribute the roasted ingredients as evenly as you can in the pot.
Now add spoonfuls of the yogurt and feta mix across the vegetables and nuts. Drizzle the pomegranate molasses over the top followed by the fresh herbs, some more extra virgin olive oil and the pomegranate seeds.