butternut and chickpea tray bake — dead simple

Had half a butternut squash left from the week and basically threw this together on autopilot. Turned out properly lush so I'm writing it up properly. Roasted butternut and chickpea tray bake with tahini drizzle Serves 2. About 40 minutes start to finish. Ingredients - ½ large butternut squash, cubed (skin off) - 1 tin chickpeas, drained and dried - 1 red onion, cut into wedges - 2 tbsp olive oil - 1 tsp smoked paprika - 1 tsp cumin - ½ tsp cinnamon - Salt and pepper - Handful of kale, added in the last 8 minutes For the tahini drizzle: - 2 tbsp tahini - Juice of ½ lemon - 1 small garlic clove, grated - 2–3 tbsp warm water to loosen Steps Toss the squash, chickpeas and onion in the oil and spices. Spread on a lined tray — don't crowd it or it'll steam instead of roast, that's the trick. 200°C fan for about 30 minutes, then chuck in the kale, toss everything and give it another 8 minutes. Mix the drizzle ingredients, season, pour over. Done. Nutritionally speaking, this is a solid plant-based meal — roughly 480 kcal per portion, around 18g protein mostly from the chickpeas, and good fibre from both the squash and legumes. The cinnamon with squash is a bit of an autumn cliché but honestly it works. You can swap the kale for spinach if that's what you've got, just add it in the last 2 minutes instead. Oli had it with a soft-boiled egg on top which I was sceptical about but fair enough, it actually worked.