As the weather cools, butternut squash is at its best: sweet, creamy and filling. Paired with chickpeas and a lemony tahini sauce, it becomes a satisfying vegetarian main that works warm or at room temperature, and it keeps well for lunches during the week.
Tips
- Cut the cubes evenly so they cook at the same speed.
- Do not crowd the tray: space gives browning, crowding gives soft, pale squash.
- Serve over rice, bulgur or a bed of greens to make it a bigger meal.
- Leftovers keep in the fridge for up to 3 days; re-crisp in a hot oven rather than the microwave.
- Pomegranate seeds or a spoon of thick yogurt are lovely additions.
Who should be careful
Sesame and tahini are common allergens, so omit them if anyone at the table is allergic. People on potassium-restricted diets for kidney conditions should ask their doctor about squash and chickpeas portions.
Recipe
Roasted Butternut Squash and Chickpeas with Lemon Tahini
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Calories
- 310
Ingredients
Lemon tahini sauce
Method
Heat the oven to 220°C and line a large tray.
Toss squash and chickpeas with oil, cumin, paprika and salt; spread in one layer.
Roast 25-30 minutes, turning once, until golden and crisp.
Whisk tahini, lemon juice, garlic and salt; thin with cold water.
Plate, drizzle with sauce and top with parsley.
Tips
- Cut cubes evenly.
- Do not crowd the tray.
- Re-crisp leftovers in a hot oven.
Nutrition per serving
- Calories
- 310
- Protein
- 9 g
- Carbs
- 38 g
- Fat
- 15 g
- Fiber
- 9 g
Estimated values, for information only.
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