Ras el Hanout is an aromatic spice blend that’s used throughout Northern Africa. If you haven’t tried it yet, you’re missing out!
Ingredients (serves 4)
1 bulb fennel, washed (choose one with green leaves on)
2 red onions
½ butternut squash, washed
4tbs extra virgin olive oil
1tbs balsamic vinegar
Salt & pepper
3tsp Ras el Hanout spice blend
Handful of pumpkin seeds, roasted
Preheat the oven to 220C and line a baking tray with baking paper.
Peel the onions; remove hairy bits from roots but don’t remove the stump. Cut each onion lengthwise into eight wedges. Remove the green leaves from the fennel, put these aside and cut the fennel into wedges, too. Cut the butternut squash into wedges, discarding the seeds.
Whisk together the olive oil and balsamic vinegar. Pour the oil mix into the roasting tin and toss until all the vegetables are well coated. Sprinkle with the Ras el Hanout and season with plenty of salt and pepper. Roast for about 30 mins or until they are lightly caramelized and tender.
Serve warm with the fennel leaves and roasted pumpkin seeds.