Roasted spicy squash, nuts and beans recipe
A simple dish to serve for a meat-free meal or an exciting side to any meat, this recipe couldn't be easier to make. The different textures and flavours complement each other well while the ready-made sauce makes cooking this dish even quicker.
Ingredients
- 300 g butternut squash, peeled and chopped into bite-size pieces
- 1 red onion, cut into chunks
- 1 aubergine, diced
- 40 g mixed nuts, roughly chopped
- 200 g butter beans, drained and rinsed
- 350 g tub tomato and chilli sauce
- 1 tbsp chopped chives
- 10.6 oz butternut squash, peeled and chopped into bite-size pieces
- 1 red onion, cut into chunks
- 1 aubergine, diced
- 1.4 oz mixed nuts, roughly chopped
- 7.1 oz butter beans, drained and rinsed
- 12.3 oz tub tomato and chilli sauce
- 1 tbsp chopped chives
- 10.6 oz butternut squash, peeled and chopped into bite-size pieces
- 1 red onion, cut into chunks
- 1 aubergine, diced
- 1.4 oz mixed nuts, roughly chopped
- 7.1 oz butter beans, drained and rinsed
- 12.3 oz tub tomato and chilli sauce
- 1 tbsp chopped chives
Details
- Cuisine: British
- Recipe Type: Vegetarian
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 2
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Mix together the butternut squash, onion, aubergine, nuts and butter beans in a roasting tin, stir in the sauce and 50ml water.
- Bake for 25–30 minutes until tender.
- Sprinkle with chopped chives to serve.
Recipe and image courtesy of Waitrose & Partners.
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