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Roast butternut squash with chickpeas and feta


Serves: 4
timePrep time: 20 mins
timeTotal time:
Roast butternut squash with chickpeas and feta
Recipe photograph by Andrew Burton

Roast butternut squash with chickpeas and feta

The peel and seeds of a butternut squash contain lots of goodness, so don’t throw them away. As well as being packed with fibre, they also add a lovely crunch to this warm salad

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
470Kcal
Fat
21gr
Saturates
6gr
Carbs
47gr
Sugars
13gr
Fibre
13gr
Protein
16gr
Salt
1gr

Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes
Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes

Ingredients

  • 1 butternut squash (approximately 1kg)
  • 4 tbsp extra-virgin olive oil
  • 100g baby leaf spinach
  • 1 x 400g tin chickpeas, rinsed and drained
  • 1 x 250g pack of ready-to-eat freekeh
  • 2 tbsp lemon juice
  • 120g vegetarian feta, coarsely crumbled

Step by step

Waste not
For a crunchy salad topper, roast up the strips of skin and seeds (wash off any membranes first) with a drizzle of oil, seasoning and 1⁄2 tsp ground cumin for 10-15 minutes until golden and starting to crisp. Scatter over to serve.
  1. Preheat the oven to 210°C, fan 190°C, gas 61⁄2. Wash the squash and trim the top and bottom, then peel off the skin in long strips using a potato peeler. Cut off the bulb, quarter and scoop out the seeds, then cut the flesh into chunky wedges (see ‘Waste not’ tip, above, for how to turn the peel and seeds into a crispy topping).
  2. Arrange the wedges in a large roasting dish, drizzle with 2 tablespoons of oil, season and toss to coat. Roast for 30-35 minutes on the top shelf until tender and caramelised, turning halfway.
  3. Toss the spinach, chickpeas and freekeh through the squash wedges in the roasting dish and set aside for a few minutes to warm through. For the dressing, whisk the lemon juice with a little salt and the remaining 2 tablespoons of oil and pour over the warm salad. Scatter with the feta to serve, and the crunchy strips of skin and seeds if you’ve made them as an extra topping.

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