1/2 butternut squash, cubed
1 onion, sliced
Coconut or other oil
1 garlic clove
1 can chickpeas
Fresh herbs and seasoning – I used thyme and oregano
Soya cream, optional
Veggie sausages (i used Linda McCartney)
Slice the onion and peel and cube the squash. Roast them together in oil in a large dish at 200 degrees for at least half an hour or until the squash is tender, adding the garlic halfway and stirring or giving the dish a shake now and then.
Cook the sausages according to packet instructions. When cooked cut them into bite sized pieces.
Add the chickpeas and sausages to the roasting dish and cook for a few minutes further. Stir through the cream, if using, and scatter with herbs to serve.