Sabrina Ghayour served up a tasty spiced roasted butternut squash with black rice salad on Saturday Kitchen.

The ingredients are: 1kg butternut squash, peeled, halved, deseeded and cut into 1.5cm slices, olive oil, for roasting, 1 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp paprika, 250g black rice, 1 large red onion, finely chopped, 100g dried cranberries, 50g flaked almonds, 250g pomegranate seeds, 30g fresh flatleaf parsley, leaves picked and finely chopped and sea salt flakes and freshly ground black pepper.

For the dressing: 3 tbsp pomegranate molasses, 3 tbsp olive oil, 2 tbsp honey or maple syrup, 1 tbsp vegan red wine vinegar and 1 tsp ground cinnamon.

See recipes by Sabrina in her book titled: Flavour: The new recipe collection from the SUNDAY TIMES bestseller available from Amazon now.