Baked butternut squash with tomato and chickpea sauce

Baked butternut squash with tomato and chickpea sauce
 

Serves 4

Core: ½ pt to count for sugar

Calories/fat:  239 cal & 5g fat/serving

2 medium sized butternut squash (about 700g each), halved lengthways and seeded

frylight

1 tbsp balsamic vinegar

1 onion, roughly chopped

4 garlic cloves, peeled and sliced very thinly

400g can plum tomatoes

410g can chickpeas, drained and rinsed

300ml vegetable stock, using half a stock cube

2 tbsp tomato puree

1 tsp caster sugar or sweetener

large handful of baby spinach leaves

Preheat oven to 200*c.  Arrange the squash cut side up in a large non-stick roasting tin.  Spray with frylight and season generously with salt and freshly ground black pepper.  Drizzle with balsamic vinegar and roast for 45 minutes until just tender and beginning to brown. 

Meanwhile, put the onion, garlic, plum tomatoes, chickpeas, vegetable stock, tomato puree and caster sugar into a large saucepan.  Bring to the boil, break up the tomatoes slightly and simmer for 25 minutes, until thickened, stirring occasionally.  Season to taste.  Stir in the baby spinach leaves and cook briefly until just wilted.  Serve the butternut squash with the sauce spooned over.