Roast Squash, Butter beans and Spinach

An interesting and tasty vegetable dish from BBC good food with a Moroccan twist. Mildly spiced with harissa it makes a great accompaniment to Huddersfield hash or Sticky spatchcocked poussin.

ROAST SQUASH, BUTTER BEANS AND SPINACH
Serves 4-6

INGREDIENTS:
2.2 lb (1 kg) butternut squash, peeled and seeded
8 shallots, peeled and halved lengthways
2 tbsp olive oil + a little for drizzling
1 tbsp harissa paste
420g can butter beans, drained
4 oz (112g) baby spinach leaves
1 rounded tsp clear honey

METHOD:
Preheat the oven to 200C/400F/GMk6.
Cut the squash into largish chunks or wedges.
Place the squash and onions in a large roasting tin.
Mix the harissa and the 2 tbsp olive oil together and drizzle over the vegetables, tossing gently to coat well.
Roast in the oven until the squash is tender and the shallots are beginning to brown, about 25-30 minutes.
Gently mix in the butter beans and return to the oven for a further 5 minutes to warm through.
Remove the tin from the oven, scatter in the spinach and mix gently until the spinach starts to wilt.
Drizzle with the honey and a little olive oil and serve.