Chickpea & Butternut Squash Salad with Quinoa

October is the month of the squash, I’m celebrating with this hearty and colourful chickpea and butternut squash salad. 

Butternut squash is often left on the shelf and forgotten about as it can seem challenging to prepare and cook. Ideas of what do to with squash can be tricky too, but it’s a really diverse vegetable packed with nutrients that can add lots of yumminess to meals 

You could also swap the quinoa for rice, couscous or pasta.  

Makes 2-4 servings 


  • 1 medium butternut squash 
  • 1 x 400g tin chickpeas, drained and rinsed 
  • 200g quinoa 
  • 100g cherry tomatoes 
  • 50g goats cheese, sliced 
  • 1 tbsp paprika 
  • 1 tbsp olive oil 
  • 1 vegetable stock cube 
  • Salt and pepper 
  • 2-4 large handfuls green salad leaves 


  1. Preheat oven to 200°C
  2. Cut butternut squash in half, scoop out the seeds (set aside to roast for yumminess!) drizzle over 1 tbsp olive oil, salt and pepper 
  3. Place on a baking tray and bake for 25- 30 minutes or until cooked through 
  4. Meanwhile, cook quinoa according to packet instructions, using the vegetable stock cube in the water 
  5. Add the chickpeas and tomatoes to a separate baking tray. Add the paprika, salt and pepper and mix until the chickpeas are coated 
  6. Place in the oven for 20 minutes until crisp 
  7. Once the butternut squash is cooked, remove it from the oven and allow it to cool slightly before slicing 
  8. Slice lengthways then width, to make cubes then use a large spoon to scoop the flesh out 
  9. Once the quinoa is cooked, add the butternut squash, chickpeas and tomatoes and mix 
  10. Season to taste then serve on the salad leaves 
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