Recipe of the Week: Butternut squash, chickpea and spinach casserole 9 years ago

Recipe of the Week: Butternut squash, chickpea and spinach casserole

It's cold. You are hungry. What could be better and healthier than a casserole? Very, very little and thanks to WeightWatchers, here is how you go about making this tasty dish.

Butternut squash, chickpea and spinach casserole



ProPoints value of 2 per serving

ProPoints value of 9 per recipe

15 minutes to prepare, 40-45 minutes to cook


Serves 4

What you need

Calorie controlled cooking spray

1 large onion, chopped finely


2 garlic cloves

1 red pepper, de-seeded and chopped

1 tsp smoked paprika

2 tbsp tomato puree


½ large butternut squash (about 455g/1lb) chopped into small cubes, skin on

400g can chopped tomatoes

400g can chickpeas, drained

250g (9 oz) fresh spinach

 What to do

  1. Mist a large lidded saucepan with cooking spray and sauté the onion and garlic for 5-6 minutes until softened.
  2. Add the red pepper and cook for a further 1-2 minutes. Stir in the paprika and tomato puree and cook for about 1 minute, stirring all the time.
  3. Add the butternut squash, tomatoes, some seasoning and 300ml (1/2 pint) cold water and bring to the boil. Cover and reduce the heat. Simmer for 30-35 minutes until the squash is softened.
  4. Add the chickpeas and heat through. Stir in the spinach, cover and cook for about 1 minute until it has wilted down. Check the seasoning and serve.

Did you know?

Squash are a good source of fibre, Vitamins A, C and E, magnesium and potassium.

Easy, nutritious and something different. For more delicious Weight Watchers meals, simply click here. Like the Weight Watchers Facebook page for lots more delicious recipes, tips, motivation and support.

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