Continuing my bid to increase the number of vegetarian meals we eat, today’s recipe is a plant-based one that ticks all the boxes when it comes to a healthy, vegetarian (and vegan) meal.

The recipe for cabbage rolls comes from BBC Good Food Magazine’s January 2020 issue and appealed due to its Middle Eastern-style herbs and spices.

As an accompaniment, I swapped the salad for 'za'atar seahorse squash.' I discovered this interesting-sounding vegetable side by accident when cutting my butternut squash length ways. It turned out to be a smash hit with the family, so I'm sharing the recipe here. It worked especially well with the tahini, lemon juice and garlic dressing included in the cabbage rolls recipe.


1 large butternut squash
Extra virgin olive oil
2 tbs za'atar
Salt and pepper


Chop your squash lengthways and then again lenthways into quarters. If your squash is extra large cut the quarters into thirds, if not, in half so that they are roughly 1.5-2cms thick. Place on a baking tray and drizzle generously with oil. Season and then sprinkle over the za'atar. Cook in a pre-heated oven at 180 degrees for 35-40 mins, turning once after 20 minutes, until soft inside and crispy outside. Delicious!