Cinnamon Butternut Squash

Make vegetables more fun with this cinnamon butternut squash with chickpeas recipe, courtesy of nutritionist Angelique Panagos.

Cinnamon is a super health food that’s packed with plenty of benefits and can even help to stabilise your blood sugar levels, according to numerous studies. It’s the perfect summer lunch recipe that is truly delicious and nutritious!

Ingredients (serves 6)

900g butternut squash- peeled, seeded & chopped into 20cm cubes.

1 garlic clove, crushed

2 tbspn olive oil

3 tsp cinnamon

2x400g can chickpeas, drained

½ red onion, thinly sliced

1 large bunch coriander, roughly chopped

Steamed spinach to serve

Ground black pepper

For the tahini dressing

1 garlic clove, crushed

3 tbsp tahini paste

Juice of 1 lemon

Method

Preheat oven to 200 C.

Toss the squash in the olive oil and season with the crushed garlic and cinnamon. Place in a roasting tin and roast till soft.

Place in a roasting tin and roast till soft.

Meanwhile rinse and drain the chickpeas and pour them chickpeas into a saucepan with 150ml water. Bring to the boil over a medium heat. Cook to soften slightly and warm through.

Bring the water and chickpeas to the boil over a medium heat. Cook to soften slightly and warm through.

While the chickpeas are simmering add spinach to a pan with water and wilt for 2-3mins.

Drain and set aside the chickpeas.

In a large bowl gently toss the butternut squash, chickpeas, wilted spinach, onion and coriander. Add black pepper to season and tahini dressing to taste.

Tahini dressing

In a bowl add the tahini paste, crushed garlic and lemon juice.

Use a fork to whisk and mix well and add up to 5tbspn of cold water as you go along.

Whisk until the consistency of the dressing is somewhere between single and double cream.

Recipe courtesy of nutritionist Angelique Panagos