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This hearty recipe makes a tasty autumn dinner. Served with homemade coriander & almond pesto, it is bursting with delicious flavours.
Preheat the oven to 220ºC / 200ºC fan / gas mark 7.
Leave the skin on the butternut squash and cut into quarters. De-seed and then drizzle half the vegetable oil on top and cook for 30-40 mins until soft.
Meanwhile, heat the rest of the oil in a large frying pan. Crush and add the garlic and finely chopped shallots. Fry over medium heat until soft. Add roughly chopped mushrooms and fry until cooked, around 10-15 mins. Add the drained chickpeas and season with salt and pepper. Cover to keep warm and set aside.
Remove stalks with no leaves from coriander. Add all the pesto ingredients in a blender and pulse into a thick paste. Season to taste with salt and pepper.
Once the squash is cooked, add in the mushroom mixture and serve with pesto dotted on top and some extra fresh coriander.
All to be sourced organic where possible
For the dish:
1½ butternut squash
2 garlic cloves
400g can chickpeas
For the pesto:
50g fresh coriander (+ extra to serve) (remove bottom stalks with no leaves)