Roasted Squash with Chickpeas, Feta and Lemon Yogurt

A colorful oven dish with squash, chickpeas and bell pepper, finished with creamy feta and a hint of chorizo-style seasoning from sweet paprika powder. The vegetables are roasted golden brown, making a filling, mostly plant-based tray bake for two.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 400 g Hokkaido squash
• 1 pc red bell pepper
• 1 pc red onion
• 1 can can of chickpeas (drained weight approx. 240 g)
• 2 pc garlic cloves
• 2 tbsp olive oil
• 1 tsp sweet paprika powder
• 0.5 tsp ground cumin
• salt
• pepper
• 100 g feta
• 150 g plain yogurt
• 1 pc lemon (juice and zest)
• 1 bunch bunch of parsley
• 100 g whole grain bread

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Remove the seeds from the squash and cut it into wedges or cubes, cut the bell pepper into pieces, and cut the onion into wedges.
3. Drain the chickpeas and toss them with the vegetables, crushed garlic, olive oil, paprika powder and cumin, then season with salt and pepper.
4. Spread everything on a baking sheet and roast for 25 to 30 minutes until golden brown, turning once.
5. Stir the yogurt together with the lemon zest, a little juice, salt and pepper.
6. Crumble the whole grain bread, toast it briefly in a dry pan and sprinkle it over the baking sheet.
7. Crumble the feta and scatter it with chopped parsley over the roasted vegetables, serve with the lemon yogurt.