My Butternut squash salad with violet, tangy onions

Violet purple colour from the onion and the bright orange from the squash. This dish has that smooth taste with a little kick from the chilli. I came up with this recipe when one of my friends said to me “bet you can't put this in a salad” so to prove him wrong I did and now you have this salad. 

1 butternut squash

2 red onions

100ml red wine vinegar 

5tbs sugar

Small bag of fresh Spinach

2 Pinches of chilli flakes 

For the Tahini dressing

3 tsp tahini

Juice of Half Lemon

Drizzle of Olive oil

4 tsp of boiling hot water

1. Deseed and finely slice the butternut squash(you can take the skin off if you want to don't matter), place it on a baking tray with a sprinkle of chilli flakes and place in the oven for 35 minutes at 200 degrees.

2. Finely slice the red onion and cook in a saucepan until translucent, add the sugar and the red wine vinegar and cook until the onions come together.  

5. Poor the onions in a cold bowl and leave to cool. Don't forget to take out the butternut squash from the oven.

6. Finally make the tahini dressing by spooning tahini in a small bowl, add the boiling water until it's smooth( you might need to add a lil more). Then add the oil and lemon. Salt and pepper to taste.

7. Start to build!! Start with spinach, butternut squash on top, then red onions and then the dressing, repeat until all of the ingredients are gone. Top with sesame seeds for colour.