Butternut Squash & Rapeseed Oil Tray Bake with Chilli Sweetcorn Salsa

Name: Butternut Squash & Rapeseed Oil Tray Bake with Chilli Sweetcorn Salsa
Ingredients: 1 butternut squash (peeled & cubed); 1 red onion (sliced); 2 red peppers (chopped); 2 tbsp MellowYellow Cold Pressed Rapeseed Oil; 2 tsp smoked paprika; 1 tsp ground cumin; salt; pepper; 240 g chickpeas (canned, drained); 1 tbsp maple syrup; 1 tbsp apple cider vinegar; 1 tsp Dijon mustard; 4 tbsp mixed seeds (toasted); 2 fresh corn (kernels removed); 3 tbsp Mellow Yellow Chilli Oil; 0.5 lime (juiced); 20 g fresh mint

A cosy and nutritious meal for the autumn season

Ingredients

Directions

1
Preheat the oven to 200°C (180°C fan). Toss the squash, onions, and peppers in Mellow Yellow rapeseed oil with the smoked paprika, cumin, salt, and pepper. Spread on a tray and roast for 30 minutes then add the chickpeas and cook for an additional 10 minutes.
2
While the veggies are roasting, sauté the sweetcorn in 1 tbsp Mellow Yellow Chilli Oil until slightly charred, then mix with lime juice, fresh mint and 1 more tbsp of chilli oil.
3
To make the dressing; Mix all the ingredients in a jar to combine
4
Serve the tray bake topped with the sweetcorn salsa for a delicious contrast of flavours.

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Butternut Squash & Rapeseed Oil Tray Bake with Chilli Sweetcorn Salsa

Ingredients

Directions

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