Moroccan style butternut squash and chickpea traybake

Moroccan style butternut squash and chickpea traybake

Ingredients

serves 3
  • •1 tbsp olive oil
  • •½ butternut squash, cubed
  • •¼ cauliflower, chopped into florets
  • •1 red pepper, chopped
  • •1 400g can chickpeas, drained and rinsed
  • •½ red onion, cut into wedges
  • •2 tbsp extra virgin olive oil
  • •½ tsp garlic powder
  • •1 tsp ground coriander
  • •1½ tsp cumin
  • •½ tsp cinnamon
  • •½ tsp chilli powder
  • •¼ tsp sea salt, to taste
  • •3 tbsp water
  • •Tahini sauce (see recipe)

Directions

Cooking mode
  1. 1. Preheat oven to 200°C. Prepare a large baking tray. Place the butternut squash on the tray and brush with 1 tbsp olive oil. Roast for 15 minutes.
  2. 2. Whisk the extra virgin olive oil, spices and water together in a small bowl.
  3. 3. Remove the tray from the oven and add the cauliflower, pepper, chickpeas and onion. Drizzle the spice mixture on top and brush until coated. Roast for 15–20 minutes or until all the vegetables are tender and starting to brown.
  4. 4. Make the tahini sauce.
  5. 5. Serve the roasted vegetables topped with a drizzle of tahini sauce.
Baker Beanie Author

■ every day is treat day ■