Butternut squash with apples, hazelnuts and apricots - The Jewish Chronicle

Ingredients

• 1 large butternut squash, halved lengthways
• 2 tbsp olive oil plus more to drizzle
• 1 red onion, peeled and roughly chopped
• 1 red apple, cored and diced
• 2 garlic cloves, peeled and roughly chopped
• ½ tsp salt
• 2 tsp za’atar
• ¼ tsp pepper
• 75g hazelnuts, roasted and roughly chopped
• 2 tbsp dried apricots, roughly chopped
• 1-3 tbsp maple syrup
• Garnish (optional): pomegranate seeds and roughly chopped flat-leaf parsley