It isn’t not too hard to cook Butternut Squash. It’s a very hardy pumpkin-like fruit. So be careful when you are slicing it into 2 – I nearly lost my fingers trying to earlier. But it cooks wonderful – I have made it into a wonderful feta-based risotto once based on a recipe I got from Go Cook Yourself. I saw a beautiful picture on my Tumblr feed a few years ago and I had to attempt it. I have never cooked Butternut Squash before that.
I love chickpea curry, or Chana masala. I try to be healthier and not eat meat everyday at home, and this curry roast is not only filling and yummy, but also easy to make as all you need to do is roast it in the oven!
Ingredients: (makes enough to feed 2-3 people)
- 1 medium butternut squash, peeled and cut into medium-sized cubes.
- 200-250g of chickpeas, boiled and drained.
- 1/2 cup of olive oil
- 1 tbsp of garam masala curry mix
- 1 tsp -2 tsps of cayenne pepper (or chilli powder)
- 1 clove of garlic
- 1 medium-sized leek
- 1 cup of water
- Salt and pepper to taste
- Preheat the oven to 180 degrees C.
- In a pan, heat up 1 tbsp of olive oil. Once hot, sauté the leeks and the garlic together until soft.
- Add the spices and cook until fragrant. Add 1 tbsp of water to help the spices mix better.
- Tip in the cubed squash and the chickpeas. Coat them in the spice mix. Add the rest of the water and toss for a minute.
- Transfer the mixture into the baking tray. Pour the rest of the olive oil on top of the food, and roast in the oven for 25-30 minutes, or until the squash is cooked thoroughly.
- Halfway through roasting, you should stir the food to ensure that it browns evenly.
- Serve with rice, or some tortillas! The Greek Feta & Yogurt Dip goes very well with this curry roast too.