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Main course · British

Butternut Squash, Kale and Chickpea Traybake

45 min Serves 4 ~263 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

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Ingredients

  • 600 g butternut squash
  • 100 g curly kale, stalks removed
  • 400 g chickpeas
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika

Nutrition (per serving)

Calories
263 kcal
Protein
9.7 g
Carbohydrate
30.6 g
of which sugars
4.1 g
Fat
9.8 g
of which saturates
1.3 g
Fibre
10.1 g
Salt
0.64 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Peel and chop the butternut squash into chunks, toss with the olive oil, ground cumin and smoked paprika, and roast on a large tray for 20 minutes.

  2. 2

    Drain and rinse the chickpeas and scatter over the tray.

  3. 3

    Return to the oven for 15 minutes until the squash is tender and the chickpeas are starting to crisp.

  4. 4

    Scatter the kale over the tray and return to the oven for a final 5 minutes until wilted.

  5. 5

    Season to taste.

  6. 6

    Serve straight from the tray.

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