Tossed and baked with aromatic spices, this hearty meatless main is quick to make and, as it’s made together on one-pan, is also a breeze to clean-up.
10 min
PREP TIME
35 min
COOK TIME
260
CALORIES
8
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 1/2 small butternut squash (about 300 g), peeled , seeded and cut into ¾-inch (2 cm) chunks
- 2 tablespoons (30 milliliters) olive oil
- 1 pkg (24 grams) One bowl moroccan seasoning mix
- 1 cup (250 milliliters) halved cherry tomatoes
- 1 can (540 milliliters) chickpeas , drained, rinsed and patted dry
- 2 green onions, (green parts only) , sliced
- 1/4 cup (60 milliliters) sultana raisins
- 3 tablespoons (45 milliliters) sliced almonds
Preparation
- 1 Preheat oven to 425°F (220°C). In large bowl, add squash, tomatoes, chickpeas, oil and seasoning, tossing to coat. Spread on large rimmed baking sheet.
- 2 Bake in oven, stirring or turning once, until vegetables are tender and chickpeas are golden, 35 minutes.
- 3 Sprinkle with green onions, raisins and almonds to serve.
NUTRITION INFORMATION
(per Serving)
