Further Food Nutritionist Commentary:

This squash sounds so perfect for a cold winter day. The butternut squash adds a punch of nutrition with its high anti-oxidants from its carotenoids, vitamin A that helps fight inflammation, and potassium and manganese to keep your bones strong. Chickpeas are a great protein source if you are vegan or vegetarian. Just one cup has 39 grams of protein, or 78% of your daily value!

By Paige Geimer

Cinnamon Butternut Squash with Chickpeas

  • Prep Time:10 minutes
  • Cook Time:30 minutes
  • Servings: 6

Ingredients

3.5 cups butternut squash- peeled, seeded & chopped into cubes.
1 garlic clove, crushed
2 tablespoons olive oil
3 teaspoons cinnamon
2 7 oz 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 tablespoons tahini paste
Juice of 1 lemon

Instructions

  1. Preheat oven to 400 F.
  2. Toss the squash in the olive oil and season with the crushed garlic and cinnamon. Place in a roasting tin and roast till soft.
  3. Place in a roasting tin and roast till soft.
  4. Meanwhile rinse and drain the chickpeas and pour them chickpeas into a saucepan with 1/2 cup 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.
  5. While the chickpeas are simmering add spinach to a pan with water and wilt for 2-3mins.
  6. Drain and set aside the chickpeas.
  7. 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

  1. In a bowl add the tahini paste, crushed garlic and lemon juice.
  2. Use a fork to whisk and mix well and add up to 5 tablespoons of cold water as you go along.
  3. Whisk until the consistency of the dressing is somewhere between single and double cream.
Preheat oven to 400 F. 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 1/2 cup 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 dressingIn a bowl add the tahini paste, crushed garlic and lemon juice. Use a fork to whisk and mix well and add up to 5 tablespoons of cold water as you go along. Whisk until the consistency of the dressing is somewhere between single and double cream.

Nutrition Information

Per Serving: Calories: 395; Total Fat: 12 g; Saturated Fat: 2 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 462 mg; Potassium: 124 mg; Carbohydrate: 56 g; Fiber: 21 g; Sugar: 5 g; Protein: 15 g

Nutrition Bonus:

Vitamin C: 83%; Vitamin A: 339%; Iron: 17%; Calcium: 25%

 

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