Squash and chestnut bake

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1/2 butternut squash, cubed
1 onion, sliced
Coconut or other oil
1 garlic clove
Chestnuts, sliced
1 can chickpeas
Fresh herbs and seasoning – I used thyme and oregano
Soya cream, optional
Veggie sausages (i used Linda McCartney)

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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.

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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.

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Squash and chestnut bake

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