Preheat the oven to 200°C. In a microwave-proof dish with a lid, cook the butternut in the microwave oven on high for 5-6 minutes or until soft.
Transfer the butternut to an oven-proof dish, add the sliced onions and drizzle with the olive oil, cumin, salt and pepper.
Roast for 10-15 minutes or until golden. Add the chickpeas for the last 2-3 minutes to warm through.
In a warmed serving bowl, roughly mash the butternut and chickpeas with the garlic and the chili flakes and serve on spicy couscous with a dollop of yogurt, chopped chillies and fresh coriander.
Recipe reprinted with permission of Sarah Graham. To see more recipes from Sarah Graham, click here.