Green Meal

Golden Squash & Chickpea Tahini Traybake

Meal saved

Meal unsaved

Golden Squash & Chickpea Tahini Traybake

Dinner

Lunch

A warming winter traybake of spiced butternut squash, crispy chickpeas, tender kale and red onion, finished with creamy lemon-tahini sauce and bursts of fresh pomegranate. Comforting, colourful and deeply satisfying.

👥

Serves

2-3

⏱️

Time

45 min

☁️

CO2e

Butternut squash ≈ 0.4 kg CO₂e per kg

Let's cook it

Ingredients

1 medium butternut squash
‍

2 tbsp olive oil
‍

2 tsp ras el hanout
‍

Sea salt & freshly ground black pepper
‍

14 oz cooked chickpeas (1 can), drained
‍

1 red onion
‍

1 garlic clove
‍

3½ oz kale
‍

1 lemon
‍

1.4 oz tahini
‍

1 pomegranate
‍

1 oz pumpkin seeds

1 medium butternut squash

2 tbsp olive oil

2 tsp ras el hanout

Sea salt & freshly ground black pepper

400 g cooked chickpeas, drained

1 red onion

1 garlic clove

100 g kale

1 lemon

40 g tahini

1 pomegranate

25 g pumpkin seeds

🗒️ Ingredients

Steps

Heat oven to 200°C (fan 180°C). Halve the squash, remove seeds and cut into wedges (no need to peel).
‍

Place squash in a roasting tray, drizzle with 1 tbsp olive oil, sprinkle over 1 tsp ras el hanout, season well and toss. Roast for 30 minutes.
‍

In a bowl, toss chickpeas with sliced red onion, crushed garlic, remaining 1 tsp ras el hanout, ½ tbsp olive oil, salt and pepper. Spread onto a second tray and roast for 25 minutes.
‍

Remove kale leaves from stems. Toss lightly in the bowl with any leftover oil and spices, massaging gently to soften.
‍

After 25 minutes, add kale and pumpkin seeds to the chickpea tray and return to the oven for 5 minutes, until lightly crisped.

Mix tahini with lemon juice, lemon zest and ½ tbsp olive oil until smooth and drizzle-able.
‍

Arrange squash, chickpeas, kale and onion on plates. Spoon over tahini sauce and finish with pomegranate seeds.

‍

🖨️ Print