Oils
Rapeseed Oil
Chili Oil
Dressings
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Chili & Cumin
Butternut Squash Tray Bake with Chilli Sweetcorn Salsa
Simple, hearty and budget-friendly, this tasty traybake by Niki at Rebel Recipes will reward you with some bold and punchy seasonal 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 this Autumn!
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Ingredients
1 butternut squash, peeled & cubed
1 red onion, sliced
2 red peppers, chopped
2 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
2 tsp smoked paprika
1 tsp ground cumin
Salt and pepper
240g can chickpeas, drained
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
Method
Preheat the oven to 200°C (180°C fan). 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 then add the chickpeas and cook for an additional 10 minutes.
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.
To make the dressing; Mix all the ingredients in a jar to combine.
Serve the tray bake topped with the sweetcorn salsa for a delicious contrast of flavours.
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