Butternut Squash Tray Bake with Chilli Sweetcorn Salsa
4
45 minutes
Simple and budget-friendly, this tasty traybake by Niki at Rebel Recipes will reward you with some bold flavours.
The squash is roasted in our Mellow Yellow Cold Pressed Rapeseed Oil for a subtle, nutty flavour and perfectly crisped edges. It’s then paired with a zesty charred sweetcorn salsa drizzled in our Chilli Oil. It’s everything you need for a cosy and nutritious meal.
Method
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1
Preheat the oven to 200°C (180°C fan).
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2
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.
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3
Add the chickpeas to the tray and place back in the oven for an additional 10 minutes.
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4
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.
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5
To make the dressing; Mix all the ingredients in a jar, giving it a good shake to combine.
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6
Serve the tray bake in warm bowls and top with the sweetcorn salsa for a delicious contrast of punchy flavours.
Ingredients
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1 butternut squash, peeled & cubed
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1 red onion, sliced
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2 red peppers, chopped
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2 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
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2 tsp smoked paprika
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1 tsp ground cumin
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Salt and pepper
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240g can chickpeas, drained
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Dressing:
2 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
1 tbsp maple syrup
1 tbsp apple cider vinegar
1 tsp Dijon mustard
Salt
4 tbsp mixed seeds, toasted (to top) -
For the corn salsa:
2 fresh corn on the cob, kernels removed
2 tbsp Mellow Yellow Chilli Oil
1/2 lime, juiced
20g fresh mint
Salt
