Autumn is great for its colours and its bright, earthy, rich-flavoured vegetables. Amongst them, one of my favourite butternut squash is paired here with chickpeas and some basic flavourings to make a simple, no fuss but delicious and healthy meal. Just serve with some lightly dressed green leaves.
If not on a plant based diet, you may crumble 100g feta cheese at the end too.
Ingredients:
You may use a few tablespoons of passata and add some chopped olives and sundried tomatoes. I used Greka’s sauce which does not have any additives, just for ease and because I am also making a quick pasta dish for Monday lunch so using the rest then.
- 450g peeled butternut squash cut in small chunks
- 1 tin (400g) of drained chickpeas
- 1 medium onion roughly chopped
- 3 cloves garlic cloves sliced
- 4-5 tbsp tomato sauce
- 3-4 tbsp extra virgin olive oil
- 1 tbsp thyme leaves
- 1 tsp powder cinnamon
- 150ml vegetable or vegan stock
- Sea salt and freshly ground black pepper to taste
- A handful of pumpkin seeds
Instructions:
Preheat the oven to 180C fan/200C conventional, 350F, Gas Mark 4.
Place everything in an oven safe pot with a lid and mix well. Bake for 45 minutes.
Remove the lid and bake for a further 30 minutes. 15 minutes from the end, you can scatter some crumbled feta cheese if you wish.
Serve with some roasted pumpkin seeds and finely chopped parsley. Enjoy with a simple green salad.