Roasted buttenut squash with spiced chickpeas

Okay, so butternut squash is not in season, but the weather we have been getting here is also not spring as we know it. It is oh so wintry and raining pretty much non stop, so for such a day, you want something warming to lift you up. And the colour of this dish can only make you smile.

Roasted butternut squash with spiced chickpeas

Serve with cous cous or broccoli doused with lemon juice.

Serves 4
Ingredients

1 medium butternut squash, peeled and cut into even sized chunks
4 tablespoons of olive oil

4 spring onions, sliced into long diagonal pieces

2 fresh red chillies, sliced

200g cooked chickpeas

1 tablespoon of cumin seeds

200g vegetable stock

salt to taste

25g coriander, chopped

Method

Toss the butternut squash pieces into a pan with two tablespoons of olive oil and roast on gas mark 6 until tender and starting to caramelise.

Put spring onions, chilli's, cumin in a pan with chickpeas. Add the remaining two tablespoons of olive oil and 200ml vegetable stock and salt to taste.

Bring to a boil, then turn down heat and simmer for a couple of minutes, then pour the contents of the pan over the butternut squash, scatter over the chopped coriander.

Return the dish to the oven for 10 minutes.

This recipe was adapted from Denis Cotters Paradiso Seasons