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Roasted Butternut Squash

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Serves: 4

2 small butternut squash
4 garlic cloves, peeled and crushed
1 tbsp olive oil
salt and freshly ground black pepper
1 tbsp walnut oil
4 medium-sized leeks, trimmed, cleaned and thinly sliced
1 tbsp black mustard seeds
300g can cannellini beans, drained and rinsed
125g / 4 oz fine French beans, halved
150ml / 1/4 pint vegetable stock
50g / 2 oz rocket
2 tbsp freshIy snipped chives
fresh chives, to garnish

To serve
4 tbsp low fat fromage frais
mixed salad


Preheat the oven to 200ºC / 400ºF / Gas Mark 6. Cut the butternut squash in half lengthwise and scoop out all of the seeds.

Score the squash in a diamond pattern with a sharp knife. Mix the garlic with the olive oil and brush over the cut surfaces of the squash. Season well with salt and pepper. Put on a baking sheet and roast for 40 minutes until tender. Add the drained cannellini beans, French beans and vegetable stock. Bring to the boil and simmer gently for 5 minutes until the French beans are tender.

Remove from the heat and stir in the rocket and chives. Season well. Remove the squash from the oven and allow to cool for 5 minutes. Spoon in the bean mixture. Garnish with a few snipped chives and serve immediately with the fromage frais and a mixed salad.

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