This was a real quick and desperate meal I threw together with the limited ingredients I had knocking about. As a lot of you will know if you follow me on Twitter and Instagram, I spent last week in the beautiful St.Ives, Cornwall – and as you’ll all know, cooking dinner the day you get back from anywhere is a total nightmare.
I drew inspiration (majorly) from my borlotti bean bake recipe that I enjoyed so much and so frequently recently ’cause it’s so easy to make happen and pretty healthy to boot.
I’m hoping this is a pretty easy one for most of you to throw together with what you’ve got in your cupboards, but if it’s not, you should totally tell me! Let me know in the comments what you have in your cupboard on a regular basis so I can start planning recipes around what you usually have lying around, I really do want to hear from you!
1 butternut squash, peeled and chopped into 1cm chunks
1 tin mixed beans
2 tbsps olive oil
2 tbsps smoky spice mix (I use this one)
rocket, hummus and BBQ sauce to serve
- Heat your oven to Gas Mark 7 (conversions here), toss the butternut squash in 1 tablespoon of the olive oil in a roasting tin and get it onto the top shelf. Roast for about 40 minutes until it starts to crisp up.
- Meanwhile, line a baking try with baking parchment. Rinse and dry the beans and lay them out on the try then toss in the olive oil, sprinkle with the spice mix then toss again (use your hands if you can bear it) to make sure they’re completely coated. Get these in the oven once your squash has been cooking for 20 minutes and just let them crisp up on the shelf underneath. Once done, give them a quick squeeze of BBQ sauce before dishing up.
- Arrange the squash and beans on your plate with some greens and a few dollops of hummus. Happy days.
Thanks for reading x