Roasted Butternut Squash with Curried Chickpeas – 24 Days of Christmas

During the Christmas period we tend to much our way through a lot of meat. I love it but occasionally I like a break from meat meals. I will often make a vegan or vegetarian dish for my little family. They are always packed with flavour and we don’t miss the meat for one dinner. I thought this would make a delicious change during the festive season. Also if we have any vegan or vegetarians visit then I can be ready with this dish. Below is a video and recipe for you.

Do you have vegan or vegetarian relative or friends and if so, what do you like to serve them during the festive season? Let me know in the comments below and please don’t forget to like and follow me.

Serves 4

Ingredients for the roasted butternut squash

• Butternut Squash x 1
• Olive oil x 2 tbsps
• Maple syrup x 2tbsps
• Ground sweet cinnamon x 1 – 2 tsps
• Salt and pepper to taste

Method for the roasted butternut squash

• Preheat the oven to 200°C or gas mark 6.
• Cut the top and the bottom from the squash.
• Slice the squash in half.
• Scoop out the seeds using the spoon.
• Place the squash halves into a baking tray.
• Sprinkle over the ground sweet cinnamon and salt and pepper to your tastes.
• Pour over the olive oil and spread over with the plastic brush.
• Now pour over the maple syrup and again spread over with the plastic brush.
• When the oven has preheated place the baking tray in.
• Bake for 50 minutes.
• Meanwhile make the curried chickpeas.

Ingredients for the curried chickpeas

• Dried chickpeas x 150g or 1 400g tin
• Baking powder x 1 tsp
• Salt x 1 tsp
• Onion x 1
• Garlic x 2 cloves
• Red pepper x 1
• Mild chili powder x 1 tsp
• Ground ginger x 1 tsp
• Ground turmeric x 1 tsp
• Fenugeek x 1 tsp
• Ground sweet cinnamon x 1/2 tsp
• Dried oregano x 1 tsp
• Salt and pepper to taste

Method for the curried chickpeas

• Put the the dried chickpeas into the large bowl, if you haven’t already then cover in enough water and then a couple of inches above.
• Soak the beans in the fridge overnight.
• You may want to use a bowl with a lid.
• The next day remove the chickpeas from the fridge and pour any excess water through the colander.
• Rinse under the tap.
• Put the beans into the large saucepan.
• Again pour enough water to cover the beans plus a two inches above.
• Add in the baking powder and salt to your taste.
• Turn the hob onto high and bring to the boil.
• When the pan starts to boil turn the heat down to low.
• Leave to simmer until most of the water has disappeared.
• Then drain through the colander and rinse under the tap.
• Set to one side.
• Peel, slice and dice the onion.
• Cut the top from the red pepper and remove the core and the stalk.
• Slice and dice the flesh.
• Squash the garlic with the blade of the knife.
• Slice the garlic cloves.
• Put the large saucepan onto a medium to high heat.
• Add oil to the base and leave the pan to heat up.
• When the pan is hot add in the onions and fry until they start to soften.
• Next add in the garlic and fry for about 30 seconds or until you can smell the garlic and it starts to colour a little.
• Now add in the red pepper and fry for a further 5 minutes or until it start to soften.
• Add in the chick peas and mix in with the other ingredients.
• Sprinkle over the salt and pepper to taste.
• Then sprinkle over the mild chili powder, ground ginger, ground turmeric, fenugeek, ground sweet cinnamon and dried oregano.
• Mix all these ingredients together and stir for a further few minutes.
• Turn the heat off and set to one side.
• When the 50 minutes has finished remove the butternut squash from the oven.
• Spread the chickpeas over the top of the butternut squash.
• Place the tray back into the oven and cook for a further 10 minutes or until the chickpeas are a golden brown colour.
• Remove from the oven and serve with rice or roast vegetables.
• Then enjoy.

Roasted Butternut Squash with Curried Chickpeas – 24 Days of Christmas was delicious. It was filling and packed with goo0dness. It made a tasty change from all the meat and fish meals we tend to eat at this time of year. It’s easy to prepare and cook. It could also be made in advance and frozen. Although I tend to enjoy vegan or veggies meals cooked fresh. Plus it made yummy leftover too. However you decide to eat this dish, as always, please enjoy. Thank you. xxx