Pitta with Butternut Squash and Feta
Ingredients
- 1 Butternut Squash cut into cubes or use frozen
- 1 tbsp Olive Oil and 1 tsp
- 210g Tinned Chickpeas
- 40g Feta crumbled
- 2 Wholemeal or Gluten Free Pittas
- 25g Baby Spinach
How to Make It
Preheat the oven to 180C.
Mix the butternut squash with the 1 tablespoon/15ml olive oil and spread out on a baking tray and cook in the oven for 40-45 minutes until soft and golden at the edges. If using frozen cubes following the given cooking instructions instead.
Meanwhile, mash the chickpeas with the 1 teaspoon/5ml oil using a potato masher or fork.
Pop the pittas in the oven for 1 minute to warm through, then split open and fill with the chickpea mash, roasted squash, spinach and feta.
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