Fridge Raid Traybake

Peel the squash (1 butternut) and cut into bite-sized chunks. Peel the onions (2 red) and cut each into six pieces. Slice the lemons (2) into thin slices.

Place the [butternut squash] pieces into a large baking tray, along with the [red onions] slices, drained chickpeas (1 can), [handful black olives], lemons (2) slices and whole garlic cloves (5 large). Drizzle over a generous amount of [olive oil], the cumin seeds (1 tsp), smoked paprika (1 tsp) and a good pinch of [salt]. Mix well until everything is coated and roast in the oven for minutes (35), or until soft. Start 35m timer

Once the traybake is cooked, remove from the oven. Dollop over some large spoonfuls of [plant yoghurt] and pesto (1 jar). Sprinkle with [fresh chopped parsley] and some cracked [pepper].