Spiced Butternut Squash Bake
This healthy spiced butternut squash bake is packed full of flavour and makes for the perfect vegan family meal.
Servings 6
Calories 206kcal
Equipment
Ingredients
- 650 g butternut squash peeled de-seeded and cut into bitesize chunks
- 2 tablespoons olive oil
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- Freshly ground salt and pepper
- 1 kg white potatoes peeled and chopped
- 400 g can chickpeas rinsed and drained
Instructions
- Preheat the oven to 220C.
- In a large bowl, toss the butternut squash with the olive oil, cumin, coriander and cayenne and then season with salt and pepper.
- Spread the butternut squash on a baking tray in a single layer and roast in the oven for about 30 minutes, until tender and lightly browned, tossing once halfway through.
- Whilst butternut squash is roasting, place the potatoes in cold water, bring to the boil and turn down to simmer for 15 – 20 minutes until softened, drain and mash.
- When the butternut squash is ready, remove it from the oven and transfer it to a casserole dish along with the chickpeas.
- Spoon the potatoes over the top of the spiced butternut squash and chickpea mixture and use a fork to level
- Place the casserole back into the oven for a further 15 – 20 minutes until the potato topping has crisped to personal preference.
- Remove, allow to rest for 5 minutes and serve.
Nutrition
Calories: 206kcal | Carbohydrates: 39.3g | Protein: 4g | Fat: 5g | Saturated Fat: 0.7g | Monounsaturated Fat: 3.4g | Sodium: 32.1mg | Fiber: 6.4g | Sugar: 4.3g | Vitamin A: 3200IU | Vitamin C: 52.8mg | Calcium: 70mg | Iron: 2mg