Mixed Squash and Chicken Traybake

A COSY AUTUMNAL DINNER

Here in the UK we are now well and truly in autumn and you can feel the temperature getting colder and the tree leaves becoming that beautiful amber/red colour. One of the latest additions to the autumn is decorating your homes to match the autumnal vibe and lots of people do that with a huge variety of different pumpkins, butternut squash and mixed varieties of the two!

While I love the idea of decorating your home, I am less inclined to the food wastage that presents itself after the season is over. So why not save this recipe for when the decorations are being replaced so you can use your lovely squash's!

Because so many people are now decorating their homes, being able to find exciting mixed squash's has actually never been easier as they can be found in any main super market! The varieties I got was a miniature ghost pumpkin, sweet dumpling squash and a carnival squash (see my pictures below!). It is worth bearing in mind that not all squash's are edible but if they are found amongst the fruit and veg aisle then it is highly anticipated that those varieties are!

What do they taste like? I hear you ask. Well the ones I tried were all really delicious, they varied from a sweeter version of a butternut squash to a parsnip/potato taste! They were all delicious and I will definitely be eating them again!

So if you try this recipe and love it, make sure to tag me in your Instagram posts @the_happy_oat ! I would love to see your creations!

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Serves: 4. Preparation Time: 25 minutes. Cooking Time: 60 minutes

INGREDIENTS

• 3 miniature mixed squash/pumpkin (skin and core removed and diced) - can also be substituted for 1 butternut squash

• 1 red onion (sliced)

• 4 garlic cloves (thinly sliced)

• 3 medium-large white potato's (cut into quarters depending on size of potato)

• 4 chicken thighs (skin on)

• 2 tsp oregano

• 2 tsp ground cumin

• 3 tbsp olive oil

• Salt and pepper to season

• 4 tbsp mixed seeds

• 2 handfuls of fresh sage

• 100g feta

METHOD

1. Preheat your oven to 200C and line a large roasting tray with aluminium foil.

2. Prepare your vegetables as directed above (mixed squash, red onion, garlic and potatoes).

3. Place vegetables and chicken thighs (skin side up) onto the roasting tray and drizzle with olive oil, oregano, cumin, salt and pepper and toss to ensure all items are well coated in seasoning.

4. Place into your preheated oven and cook for 45 mins. At halfway, mix the vegetables to ensure they all get equally roasted.

5. After 45 minutes, add your mixed seeds and 1 handful of fresh sage and mix in with your vegetables and return to the oven for a final 15 minutes.

6. Once cooked, remove from the oven and crumble your feta on top along with 1 more handful of fresh sage. Serve hot and enjoy!

Happy Cooking!

Ruth xxx