Happy Meatless Monday! Today we are sharing a recipe that will be sure to make your mouth water! Not only does it photograph well, but it will be impossible to resist running home and cooking after reading the ingredients. Just follow the four easy steps and in 45 minutes you will have a deliciously filling meal for two!
You can see the original the recipe Nomsies Kitchen!
Butternut Squash, Courgette, and Chickpea Hash
400gm (half of a medium butternut squash) Butternut Squash
3 Courgettes (cut into small cubes)
1 can chickpeas (400gm)
400ml Pasta Sauce
½ Onion (diced)
3 cloves Garlic (peeled and diced)
½ tsp Paprika
¼ tsp Chilli Flakes
1½ tsp Salt
½ tsp Black Pepper
2 Tbsp Olive Oil
Fresh Coriander (small handful – chopped)
1. Roast the butternut squash with the skin on for 30 minutes at 170°C. Once roasted, remove from oven. When it has cooled, the skin should be easy to remove, cut into cubes. Set aside.
2. Pour the olive oil into a pan or skillet over medium-high heat. Once the olive oil is hot enough, add in the diced onion. Sweat it out for about 3 minutes before adding in the diced garlic. Fry until aromatic, be careful not to burn the garlic.
3. Add in the butternut squash and courgettes. Fry evenly in the pan. I like to try to get the vegetables in a flat layer on the pan so that they can crisp up and colour instead of steaming up in a pile. Fry for about 8 minutes until vegetables are cooked and nicely coloured.
4. Next add in the pasta sauce, chickpeas and seasoning. Stir through until nicely combined and fry for another 3-4 minutes. Just before switching off the heat, add in the chopped fresh coriander and stir through. Remove from heat and serve.
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