Caramelized Onion, Butternut Squash & Spinach Pithivier

Preheat your oven to 200°C (180°C fan/gas 6). Place the butternut squash cut-side down in a roasting tin and roast for 45–60 minutes until the flesh is completely soft and the skin begins to caramelize. Allow it to cool in the tin.

While the squash roasts, place the sliced onions in a large pan with a generous pinch of salt and 400ml of water. Cook over medium heat, stirring occasionally, for about 25 minutes until the onions are soft and the water has fully evaporated.

Wilt the spinach in a large, dry frying pan over medium heat (you may need to do this in batches). Transfer to a colander and let cool, then squeeze out as much water as possible. In the same pan, heat 1 tbsp of olive oil and fry the garlic until lightly golden. Mix the garlic into the spinach and season to taste.

Add the remaining olive oil to the pan with the softened onions and increase the heat to medium-high. Cook, stirring regularly, for 10–15 minutes until the onions are deeply golden and caramelized.

Scoop the roasted squash flesh into a bowl, discarding the skin and seeds. Mix in the ras el hanout and season well. Ensure the squash, onions, and spinach are all completely cold before assembling. These can be prepared a day in advance and kept in the fridge.