Golden squash, crisp-edged chickpeas and red onion, finished with a tangy maple-mustard dressing. A generous autumn supper with very little washing-up.

Use our butternut squash. (or another squash of your choosing_ The weight below is for prepared flesh, so allow extra for the skin and seeds.

Serves 4 with couscous or bread | Prep: 15 minutes | Cook: 40 minutes | Vegan with suitable mustard

Ingredients

• 800g butternut squash flesh, peeled and cut into 2cm cubes
• 2 red onions, cut into wedges
• 2 × 400g tins chickpeas, drained, rinsed and patted dry
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tbsp wholegrain mustard
• 1 tbsp maple syrup
• 1 tbsp cider vinegar
• 2 tbsp water
• Salt and black pepper
• A small handful of chopped parsley, optional
• Cooked couscous or crusty bread, to serve

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Divide the squash, onions and chickpeas between two large roasting trays so they have room to roast rather than steam.
2. Toss with the oil, paprika and seasoning. Roast for 25 minutes, then turn everything over.
3. Whisk together the mustard, maple syrup, vinegar and water. Drizzle over the trays, toss gently and return to the oven for 10–15 minutes, until the squash is tender and the edges are golden. Check towards the end so the dressing doesn’t catch.
4. Scatter with parsley, if using, and serve with couscous or bread to soak up the dressing.

Kitchen tip: A spoonful of plain yoghurt or a plant-based alternative makes a lovely cool contrast.