Butternut Squash & Chickpea Gratin

📝 Ingredients

• 1 butternut squash (about 1.2 kg)
• 2 tins chickpeas (530 g drained)
• 1 brown onion (about 120 g) + 2 garlic cloves
• 2 tbsp olive oil
• 1 tsp dried thyme + 1 tsp sweet paprika
• 6 eggs
• 2 pots plain yoghurt (125 g each)
• 100 g feta
• 200 g rustic bread (to serve)
• Salt, black pepper

🍴 Utensils

• Baking trays and baking paper
• Baking dish (20 × 30 cm)
• Peeler
• Large mixing bowl
• Whisk or fork

📖 Steps

1. Preheat the oven to 210 °C. Halve the butternut squash lengthways, scoop out the seeds with a spoon, then peel it with a vegetable peeler and cut into 2 cm cubes. Rinse the chickpeas, drain and pat dry in a clean tea towel so they turn golden.
2. Slice the onion and crush the garlic. On a large baking tray lined with baking paper, toss the squash, chickpeas, onion and garlic with the olive oil (keeping back 1 tsp for the dish), the thyme, paprika, salt and pepper. Spread out in a single layer, using 2 trays if needed.
3. Roast for 25 min, stirring halfway through, until the squash is tender when pierced with the tip of a knife and lightly golden at the edges. Take out the tray and lower the oven to 180 °C.
4. While it roasts, beat the eggs with the yoghurts in a large bowl, using a fork or whisk, until the mixture is completely smooth. Season lightly with salt, as the feta is already salty, and add pepper.
5. Oil a baking dish of about 20 × 30 cm with the reserved oil. Spread the roasted vegetables and chickpeas in it, pour the egg and yoghurt mixture evenly over the top, then crumble the feta over the whole surface.
6. Bake for 25 min at 180 °C, until the centre is set (it should no longer wobble when you gently shake the dish) and the top is golden. If the top browns too quickly, cover it with a sheet of foil.
7. Leave to rest for 5 min out of the oven so the gratin holds together when cut, then cut into 4 portions. Serve with the sliced country bread, toasted for a few minutes if you like.