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Butternut Squash with Tomatoes and Chickpeas

Blog: Norfolk Single Dad
Posted by: Eddie2sox Wednesday 28th February 2007, 7:49pm
Last edited 28/02/2007 7:49pm by Eddie2sox

A really filling meal - comfort food in vegetarian form! If you don't like squash, you can use the sauce with baked potatoes instead....

Ingredients

2 medium-sized butternut squashes, about 700g each, halved lengthways and seeded

1 tbsp olive oil

1 tbsp balsamic vinegar

1 onion, roughly chopped

4 garlic cloves, peeled and thinly sliced

400g can plum tomatoes

400g can chickpeas, drained and rinsed

300ml vegetable stock

2 tbsp tomato puree

1 tsp caster sugar

handful of baby spinach leaves (which I forgot!)

Method

1. Preheat the oven to 200 degrees C. Arrange the squash cut-side up in a large non-stick roasting tin. Brush with the oil and season well. Drizzle with the balsamic vinegar and roast for 45 minutes until just tender.

2. Meanwhile, put the onion, garlic, tomatoes, chickpeas, stock, tomato puree and caster sugar into a large saucepan. Bring to the boil, break up the tomatoes slightly and simmer for 25 minutes, stirring occasionally until thickened.

3. Season to taste. Stir in the spinach and cook until just wilted. Serve the butternut squash with the sauce spooned over.

Takes 1 hour 20 minutes; serves 4.

Per serving: 239 kcal; 10g protein; 41g carbohydrate; 5g fat; 0 saturated fat; 8g fibre; 2g added sugar; 0.78g salt.

Notes

Don't forget the spinach! This meal is surprisingly filling and would make a great vegetarian comfort food meal. Looks pretty cordon bleu but it's really easy.

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