Spice Roasted Squash, Chickpea & Ricotta Bowl
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Total: 50 mins
A cumin-spiced jumble of sweet seasonal squash, juicy vine tomatoes and nutty chickpeas, roasted till tender and served with fresh baby leaf spinach, topped with creamy dollops of lemony ricotta and a dash of dukkah for crunch.
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450 kcal
(per portion)
Ingredients you'll need
  • 1 butternut squash
  • 3 vine tomatoes
  • 1 red onion
  • 1 garlic clove
  • 400g tin of chickpeas
  • 2 tsp ground cumin
  • 4 tbsp ricotta
  • 1 lemon
  • 50g baby leaf spinach
  • 1 tbsp dukkah
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Vegetable peeler
  • Roasting tin
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and halve the squash – no need to peel it, unless you prefer to. Scoop out the seeds (see our tip, right) and chop the squash into bite-size pieces. Quarter the tomatoes. Peel and thickly slice the red onion. Peel and crush the garlic.

  • 2.

    Add the veg to a large bowl. Drain and rinse the chickpeas and tip them in. Add 2 tsp ground cumin with 1 tbsp olive oil and a pinch of salt and pepper. Toss together.

  • 3.

    Tip the veg into a large roasting tin and slide into the oven for 40 mins, turning the veg over halfway through cooking, till the squash is tender and the chickpeas are crispy.

  • 4.

    While the veg roast, add 4 tbsp ricotta to a bowl. Finely grate in the zest from the lemon. Squeeze in the juice from 1 half. Add a pinch of salt and pepper, stir to mix and set aside.

  • 5.

    Divide the baby leaf spinach between 2 warm bowls. Add the roast veg and chickpeas to the bowls and top with the lemony ricotta and ½ tbsp dukkah each to serve.

  • Tip

    Gotta Lotta Ricotta
    Whisk your leftover ricotta with an egg, a splash of milk, 100g plain flour and a pinch of baking powder and salt to make a thick batter. Fry spoonfuls in an oiled pan over a medium heat to make ricotta hotcakes. Delicious for breakfast with fresh fruit.

  • Tip

    Low Waste, No Waste
    You can turn your squash seeds into a crunchy snack. Wash off any squash flesh, then tip them into a dry frying pan and toast for a few mins till starting to puff up and brown. Add a splash of oil or a little butter and a pinch of spice, such as smoked paprika or cinnamon. Toss to coat, then tip into a bowl to serve. The seeds will keep in a sealed container for 1-2 days.

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