Honey Roast Squash, Chickpea & Quinoa Traybake Recipe

Ingredients

1 butternut squash
1 red onion
400g tin of chickpeas
2 garlic cloves
40g honey
2 tsp smoked paprika
250g Spicy Mexican Quinoa
40g peanut butter
1 lemon
100g rocket

Prep: 25 mins | Cook: 35 mins

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Method

1. Preheat your oven to 190°C/Fan 170°C/Gas 5. Trim and halve the butternut squash. Scoop out the seeds and discard. Dice the squash into 1cm-thick cubes (no need to peel, unless you prefer to). Trim and peel the onion. Slice into 6 wedges. Drain and rinse the chickpeas. Scoop the squash and onion into a large roasting tin. Tumble in the chickpeas

2. Peel and grate the garlic into a small bowl. Add the honey and smoked paprika. Finely grate in the zest from the lemon. Add 2 tbsp olive oil and season with salt and pepper. Whisk together to combine.

3. Pour the honey mix all over the veg and toss well to combine. Slide the roasting tin ino the oven and roast for 30 mins, stirring halfway, till the veg are tender and sticky.

4. When the veg are tender, remove from the oven. Tip the Spicy Mexican Quinoa into the roasting tin. Mix well. Return to the oven for 5 mins to warm the grains through.

5. Meanwhile, add the peanut butter to a small bowl. Squeeze in the juice from the zested lemon. Add 2 tbsp cold water and pinch of salt. Whisk to combine.

6. Take the veg and quinoa out of the oven. Scatter over the rocket and lightly fork through the veg and quinoa. Drizzle over the peanut butter and lemon dressing. Divide between 4 plates. Serve straight away. This traybake is also delicious served cold as a salad.