SW recipe: Spicy butternut squash tray bake

Ingredients:

1 large butternut squash, unpeeled, deseeded and cut into chips
Low-calorie cooking spray
750g cherry tomatoes
2 x 400g cans chickpeas, drained and rinsed
1½ tbsp ras el hanout spice mix
Fresh chopped coriander, to serve

Method:

Preheat your oven to 200°C/fan 180°C/gas 6.
Spread the butternut squash chips out on 2 large non-stick baking trays in a single layer, spray with low-calorie cooking spray and roast for 30 minutes. Remove from the oven and increase the heat to 220°C/fan 200°C/gas 7. Roughly divide the cherry tomatoes and chickpeas between the trays. Sprinkle over the ras el hanout, season lightly and toss together, then roast for a further 20-30 minutes until everything is soft and beginning to caramelise. Remove from the oven and carefully squash the tomatoes with a fork to release the juices. Stir well and sprinkle with plenty of chopped fresh coriander to serve

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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