A light and healthy vegetarian butternut squash dish with only 154 calories per serving.
1 winter squash, such as butternut squash
1½ tbsp extra virgin olive oil
Freshly ground black pepper
1 bunch kale
200g cooked chickpeas (rinsed and drained if canned)
3 cloves garlic, finely chopped
1/2 tsp crushed red chilli flakes
4 oz Parmesan or pecorino-Romano cheese to shave on top (optional)
1. Preheat the oven to 200°C/ 400°F/ gas mark 6.
2. Cut the squash in half, lengthways and remove the seeds. Rub the inside of each half with a drizzle of olive oil and season. Arrange them cut-side down on a lined baking tray and bake in the oven for 45 minutes until tender.
3. Heat the oil in a large pan over a medium heat. Fry the garlic for 1 minute. Next add the chilli flakes, stir then add the kale. Sauté for around 5 minutes until the leaves are bright green. Add the chickpeas and cook until warmed through then remove from the heat.
4. Remove the squash from the oven once tender. Cut into cubes then place in the serving bowl and add the kale-chickpea mixture. Toss to combine and taste for seasoning. Garnish with cheese if desired.
Nutritional Information per serving:
Total Fat: 0.87
Nutritional Information per serving parmesan – 1oz:
Total Fat: 7.3g
Saturated Fat: 4.6g