Roasted Butternut Squash and Chickpea Pasta Recipe
Time: 45 min
Diet: Veg, GF
A comforting dinner recipe
There’s nothing better than a comforting bowl of pasta. Pasta dishes are so quick and easy to make, and they go well with tons of different ingredients. This recipe is perfect for a chilly autumn evening to satisfy your food cravings, and it’s simple and very hands-off while you wait for the squash to roast.
Top tip: to save time, we used pre-cut squash, which is available in most major supermarkets and comes in fresh or frozen form, so you can throw the cubes straight onto a roasting tray without wasting time on peeling and cutting a whole squash.
In this recipe, the sweetness of the butternut squash balances the tangy, crunchy lemon breadcrumb topping and savoury chickpeas, which come together with a garnish of fresh and fragrant parsley. The roasted ingredients are also perfectly seasoned with a hint of chilli, fennel and cumin seeds and spiced cinnamon, and aromatic diced garlic, which brings out and complements the flavours of the soft squash and nutty chickpeas.
Butternut squash health benefits
There’s research that suggests that butternut squash contains vitamins and minerals such as lutein, beta, carotene and vitamin A, which can support eye and bone health as well as the immune system.
Squash is also a great source of fibre, which is associated with maintaining heart and gut health. There’s roughly 2g of fibre in just 100g of squash, which is 7% of the recommended daily intake for adults. It can also help with weight management as its sweet flavour can satisfy those sugar cravings and manage appetite.
Fun fact: Botanically, a butternut squash is a fruit, although socially, it’s seen as a vegetable.
Chickpeas: a great alternative to meat
Loved by many vegans and vegetarians, chickpeas are an excellent source of protein, which makes them incredibly filling. They are also high in vitamins and minerals such as magnesium, iron and vitamin B6, and can help with lowering cholesterol.
Chickpeas are full of surprises and can be used and cooked in many different ways (they’re not just used for houmous). We’ve roasted them this time with the squash, but they can also be used in salads, blended into burger patties, or mashed with a touch of vegan mayo to imitate tuna!
Fun fact: India produces the most chickpeas in the world, with a record of 8.8m metric tons recorded in 2013.
To maximise the authentic Italian tastes in this recipe, we have made our own breadcrumbs to crumble over the top of the pasta by breaking up and pulsing a few breadsticks in a food processor. There are various breadstick brands and flavours on our website that would be perfectly suitable as a breadcrumb garnish, such as the Casa Rinaldi Classic Breadsticks with Extra Virgin Olive Oil or Monviso Classic Olive Oil & Sea Salt Artisanal Breadsticks.