If you’re looking for a healthy and vegetarian salad or accompaniment to a meal, then give Freya’s roasted butternut squash with chickpea salad a try.
- 500g butternut squash, peeled and chopped into chunks
- 400g tin of chickpeas, drained
- 2 tbsp olive oil
- 1 tsp paprika
- Juice of ½ lemon
- Handful fresh mint leaves
- Handful pumpkin seeds (optional)
- Salt and pepper
WHAT YOU NEED TO DO
Preheat the oven to 220 degrees. Scatter the chunks of butternut squash into a roasting tray and sprinkle the paprika over before drizzle with the olive oil. Season with salt and pepper then give the tray a toss to make sure they’re all coated well. Put into the oven for 35 minutes.
Remove the tray from the oven and scatter in the chickpeas before putting back into the oven for a further 10 minutes.
Once cooked, take the tray out of the oven and leave to cool, or if you’d prefer to eat it hot, serve up with some torn mint leaves and a handful of pumpkin seeds. Squeeze over the lemon juice and enjoy.