BEAUTIFUL BUTTERNUT SQUASH VEGAN TRAY BAKE
easy dinner, healthy and easy, midweek meals
Butternut Squash Traybake
cut into 1cm cubes
pitted black olives
sliced into wedges
drained and rinsed
cumin & coriander seeds
Coriander oil recipe
coriander leaves & stalks
Vegan Tahini 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.
butternut squash, Chickpeas, coriander, sumac, tahini, traybake, vegan