Butternut squash and chickpea mash

Preheat the oven to 200°C/400°F/gas mark 5.

Cut the butternut squash in half lengthways and scoop out the seeds. Peel and the chop the flesh into cubes.

Place the squash cubes, with the chopped onion, in an ovenproof dish, drizzle with the olive oil and put in the oven to roast for around 35 minutes (or until golden).

Add the chickpeas and cook for another 3 minutes.

Blend or mash to the required consistency.