Butternut Squash Traybake
Filled with delicious comforting flavours, this butternut squash traybake is the perfect vegan tray bake meal for easy weeknight dinners. It requires just one pan and is thrown together in minutes with simple and seasonal ingredients. Vegan, vegetarian and gluten-free, serve it as it is or with a side of almond and coriander couscous.
Ingredients
- 1 small butternut squash cubed
- 250 g chestnut mushrooms roughly chopped
- 1 red onion cut into wedges
- 6 cloves garlic sliced
- 1 sprig thyme leaves removed
- 180 g cooked chestnuts crumbled
For the yoghurt dressing
- 100 g plain yoghurt dairy free
- 3 tsp dijon mustard
- 2 tsp apple cider vinegar
- ½ orange zest and juice
Instructions
- Preheat the oven to 200°/180° fan.
- Mix the chopped squash, mushrooms, onion, garlic and thyme on a sheet pan or baking dish. Add a splash of olive oil, some salt and pepper and mix. Roast in the oven for 20 minutes.
- After 20 minutes, pull the dish out of the oven and crumble the chestnuts over the top. Give it another stir and return it to the oven for 10 minutes.
- Whilst it's cooking, mix the yoghurt, mustard, vinegar and orange juice and zest in a small bowl.
- After 10 minutes, remove the tray bake from the oven and stir the yoghurt dressing through. Either return it to the oven for 5 minutes to heat the dressing through, or enjoy as it is.
Notes
This makes a great standalone meal for 2, but to make 4 portions out of it, you can serve it alongside some quinoa, couscous, rice, pittas or flatbreads.
Tried this recipe?Let us know how it was!