Go Back
My butternut squash vegan tray bake is perfect for autumn. With sumac, tahini yoghurt & an easy coriander oil recipe, it's simple & delicious


Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course easy dinner, healthy and easy, midweek meals
Cuisine moroccan
Servings 2 People


Butternut Squash Traybake

  • 1 butternut squash cut into 1cm cubes
  • 1 lemon thickly sliced
  • 1 handful pitted black olives
  • 1 red onion sliced into wedges
  • 1 tbsp olive oil
  • 1 can chickpeas drained and rinsed
  • 1 tsp each cumin & coriander seeds lightly toasted
  • 1 tsp sumac

Coriander oil recipe

  • 1 handful coriander leaves & stalks
  • 2 tbsp olive oil
  • A squeeze of lemon juice

Vegan Tahini Yoghurt

  • 25 g tahini
  • 100 ml vegan yoghurt I chose a soya yoghurt


  • Preheat the oven to 180°C or 350°F.
  • In a roasting tray, add the squash, lemon, olives & onion. Toss in oil & season generously. Roast for 20 minutes, then add the chickpeas.
  • Blitz the coriander leaves & oil in a small processor. Add a squeeze of lemon & a touch of salt & set aside. Then, mix together the tahini & the yoghurt.
  • Once the traybake is golden and cooked (about 30-35 mins total), dollop on some of the yoghurt and drizzle with coriander oil*. Finish with toasted spices and sumac.


*Leftover yoghurt or coriander oil will keep for a couple of days in the fridge.
Keyword butternut squash, Chickpeas, coriander, sumac, tahini, traybake, vegan