Fridge Raid Friday Traybake
On Fridays at BOSH! HQ we raid our fridge and see what we can make with all our leftovers from the week.
This traybake is easy peasy and has flavours for days. Butternut squash, red onions, lemon, chickpeas and olives all marinate together for a Mediterranean dish which will leave you yearning for more.
We’ll also be using our Lomi home compost kitchen appliance to break down all our food waste in as little as four hours - turning it into Lomi earth; nutrient-rich plant food which you can use in your garden. It's a gadget you definitely need in your kitchen.
Serves
Ingredients
For the traybake
<item-todo-done>1 large butternut squash<item-todo-done><item-todo-done>2 red onions<item-todo-done><item-todo-done>2 lemons<item-todo-done><item-todo-done>1 x 400g can chickpeas, drained and rinsed<item-todo-done><item-todo-done> handful of black olives<item-todo-done><item-todo-done>5 large garlic cloves<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 tsp cumin seeds<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done> olive oil<item-todo-done>
To serve
<item-todo-done> good quality jar of pesto<item-todo-done><item-todo-done> fresh chopped parsley<item-todo-done><item-todo-done> plant-based yoghurt<item-todo-done><item-todo-done> pepper to taste<item-todo-done>
Before you start
Preheat oven to 190°C | Large Baking Tray
Prepare the ingredients
- Peel the butternut squash and cut into bite-sized chunks.
- Peel the red onions and cut each into six pieces.
- Slice the lemon into thin slices
Prepare the traybake
- Place the butternut squash pieces into a large baking tray, along with the onion slices, drained chickpeas, black olives, lemon slices and whole garlic cloves.
- Drizzle over a good amount of olive oil, the cumin seeds, smoked paprika and a good pinch of salt.
- Mix well until everything is coated in the oil and roast in the oven for 35 minutes, or until soft.
Finish the dish
- Once the traybake is cooked, remove from the oven and dollop over some big spoonfuls of yoghurt and pesto.
- Sprinkle with parsley and some cracked pepper.