Butternut Squash Bowl
A vibrant and comforting bowl featuring caramelised roasted squash, protein-rich chickpeas, and fresh seasonal herbs with a zesty tahini drizzle.
35 min
Cook time
2
Servings
Easy
Difficulty
~1190
Calories
Nutrition (per serving)
1190
Calories · kcal
52
Protein · g
142
Carbs · g
46
Fat · g
Ingredients
- butternut squash, peeled and cubed — 600g
- chickpeas (tinned, drained) — 400g
- olive oil — 3 tbsp
- tahini — 2 tbsp
- lemon juice — 1 tbsp
- fresh parsley, chopped — 10g
- smoked paprika — 1 tsp
Method
- 1
Preheat your oven to 200C (fan).
- 2
On a large baking tray, toss the cubed butternut squash and drained chickpeas with 2 tablespoons of olive oil, smoked paprika, salt, and pepper.
- 3
Spread the mixture in a single layer and roast for 30-35 minutes until the squash is tender and caramelised, and the chickpeas are slightly crispy.
- 4
While roasting, whisk together the tahini, lemon juice, and remaining tablespoon of olive oil in a small bowl, adding a splash of warm water to reach a drizzling consistency.
- 5
Divide the roasted squash and chickpea mix into two bowls.
- 6
Drizzle with the tahini sauce and garnish generously with fresh parsley before serving.
Allergens to check
Sesame
Why this works
The natural sweetness of the roasted butternut squash provides a perfect contrast to the earthy, nutty flavour of the tahini and the smokiness of the paprika, creating a balanced and satisfying savoury profile.
Equipment
large baking tray, mixing bowl, small whisk, oven
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