Hot honey squash and meatball traybake recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the squash and discard the seeds, then slice into 1cm thick wedges. Divide the squash and onions between 2 baking trays. Put 16 meatballs and the peppers in one tray and 8 meatballs in the other. Drizzle 1 tbsp oil over each and toss gently to coat. Bake for 15 mins, stir, then bake for a further 15 mins.
2. Meanwhile, heat the honey, paprika, crushed chillies and a pinch of salt in a saucepan over a low heat, stirring regularly, for 3-5 mins until smooth and runny. Use your hands to massage the kale with the remaining ½ tbsp oil in a bowl; season.
3. Remove the tray with 8 meatballs from the oven and set aside for the tagine (see tip, below). Add the kale to the second tray, mix, then drizzle over the hot honey and return to the oven for 5 mins or until sticky and the kale has started to crisp. Serve with warmed flatbreads.

• Tip: Use the remaining 8 meatballs to make our Meatball tagine.

• See more Cook once, eat twice recipes

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.