SW recipe: Spicy butternut squash tray bake


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


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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