1 large butternut squash, peeled, ends trimmed, halved widthways and spiralized into thick noodles
1 large red onion, peeled, ends trimmed and spiralized using the ribbon attachment
2 tbsp olive oil
2 tsp sumac
50g pomegranate seeds
30g pistachios, toasted and roughly chopped
Heat oven to 200C/180C fan/gas 6. Toss the spiralized butternut squash and onion together with the oil, sumac, some sea salt and black pepper in a roasting tray. Spread out then roast for 25 mins until the vegetables are completely tender and beginning to caramelize.
Divide between plates and top with the pomegranate seeds and toasted pistachios.