- 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
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Vegetable peeler
- Roasting tin
- 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.