Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm slices.

Pop the butternut slices onto a large lined baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast the butternut on top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the red onion.

Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Pop onto the butternut tray and roast until softened, 15-18 mins.

Meanwhile, melt the butter (see pantry for amount) in a medium saucepan on medium heat.

Once melted, add the onion and stir-fry until softened, 8-10 mins.

Pour in the water for the bulgur (see pantry for amount), stir in the vegetable stock paste and bring to the boil. Stir in the bulgur wheat, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, finely chop the chives (use scissors if easier).

In a small bowl, combine the hot sauce and half the honey (see pantry for amount). Set aside.

When the butternut is ready, remove the tray from the oven and drizzle over the remaining honey (see pantry for amount). Toss to coat.

Fluff up the bulgur with a fork and stir through the roasted tomatoes (discard any leftover juices in the foil) and half the chives.

Share the bulgur between your bowls. Top with the roasted butternut, then drizzle over the honey hot sauce.

Crumble over the Greek style salad cheese.

Scatter with the pumpkin seeds and remaining chives to finish.

Enjoy!