Spicy roast squash onions and beans

Spicy Roast Squash, Onions and Beans

Preparation time: 10 mins
Cooking Time: 45 mins

Serves: 4

Season: Autumn

Diet:

Ingredients

• 1.2kg squash (Crown Prince/hokkaido/butternut), peeled and deseeded
• 3 medium onions, quartered
• 4 garlic cloves
• 2x 400g tins butter beans (drained and rinsed) or in season fresh beans
• 2 red peppers, cored, deseeded and quartered
• 3 tbsp cold-pressed rapeseed oil
• 2 tbsp good-quality medium-hot curry powder
• 2x 400ml tins coconut milk
• 1 tbsp tomato purée
• Finely grated zest and juice of 2 limes
• Salt and pepper
• A handful of coriander, chopped, to finish

Method

Preheat the oven to 220°C/210°C Fan/Gas 7.

Cut the squash into large chunks and place in a large dish with the quartered onions, whole peeled garlic cloves, butter beans, red peppers and rapeseed oil.

Toss well to mix and then cook in the oven for 15 minutes.

Lift out the pan, stir through the curry powder and then return to the oven.

Cook for 15 minutes, stirring halfway through, until the veg are starting to soften.

Take out the pan again and stir through the coconut milk and tomato purée. Return to the oven for 15 minutes until the coconut milk is starting to thicken.

Remove from the oven and stir in the lime zest and juice.

Season with salt and pepper to taste and scatter over the chopped coriander to serve.