Preheat the oven to 415F/220C.

Slice onion and sauté in olive oil on low heat for 10-15 minutes. After 10-15 minutes add Cointreau and drizzle with balsamic vinegar. Mix well and keep the heat on low. Cook for another 15 minutes.

Meanwhile, peel and dice the apple. Sprinkle with cinnamon. Turn out onto a baking sheet lined with parchment paper. Keep to one side of the baking sheet. Peel and dice butternut squash and toss with a drizzle of olive oil. Turn onto the same baking dish; keep to the other side. This is because the apples will cook more quickly than butternut squash and you will be able to remove the apples easily.

Slice polenta and sauté on a griddle with olive oil until browned on each side. Or, you can Season with salt and pepper if desired.

Once the butternut squash is done, let cool slightly. Add to a food processor with apple, sautéed onions, cinnamon, nutmeg, chipotle, and salt/pepper. Blitz. If you want to have a creamier texture, add water, a little at a time to get the desired consistency. I usually add about 1/3-1/2 cups. Taste and adjust seasoning to taste.

To assemble:

Cut hearts from spinach leaf by folding the leaf on its stem. Be gentle so as not to split the leaf. Just like you would cut out a valentine, cut a heart in the spinach. Cut one for each polenta slice and extra for garnishing the plate. Arrange polenta slices on a serving dish. Add a spoonful of butternut squash mixture. Top with spinach heart and a few pine nuts

Creative Options

Use the butternut squash mixture as a pizza sauce; add sautéed red bell pepper , olives and cherry tomatoes and top with chopped spinach and a drizzle of balsamic vinegar

Use any large green leaf to make hearts

Serve on top of baguette slices instead of polenta

Use any leftover butternut squash mixture as a sandwich spread, or as a wrap. Add cucumbers, diced tomatoes and top with some roasted pinenuts or nuts.

Unleash your inner veg!