- Freezable
- Gluten-free
- High-protein
Ingredients
Serves: 4
- 2 tbsp extra virgin olive oil
- 400g butternut squash, finely diced
- 2 large handfuls spinach
- 1 red onion, diced
- 1 x 400g tin chickpeas, rinsed and drained
- 50g (2 tbsp) sun-dried tomatoes, finely diced
- 30g chorizo sausage, finely diced
- 2 red peppers, cut into large chunks
- 1 ½ tsp dried oregano
- 6 sprigs thyme, destemmed
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Method
Step 1
Preheat the oven to 200°C/180°C fan.
Step 2
Oil a large, ovenproof baking dish with 1 tbsp oil and set aside.
Step 3
Add the squash, spinach, red onion, chickpeas, sun-dried tomatoes, chorizo, and peppers to a large mixing bowl. Season with salt and pepper, and add the herbs.
Step 4
Add the other tbsp of olive oil to the mixing bowl, and mix well.
Step 5
Add the vegetable mix to the ovenproof baking dish and bake for 50mins, or until softened and golden. Stir at the halfway point. Serve alone or topped with yoghurt and parsley or salad leaves.
