Roasted Squash, Butterbean Mash + Salsa Verde (serves 2)

Ingredients:

1 butternut squash

1 400g tin butterbeans

veg stock

1tbsp lemon juice

salt and pepper

avocado or olive oil for roasting

nutritional yeast (optional)

salsa verde (click for recipe)

Simple, Earthy and delicious. Preheat the oven to 180degrees and prepare the squash. Cut the squash in two, cutting off the ‘bulb’ end. Cut the bulb in 2, scoop out the seeds, then cut each half in 2. Suggestion is 1 piece per person but you can roast all of them and either use another time or add to a salad (you could also cube the rest of the squash and roast this for another salad if you have time!). Drizzle the squash in oil, salt + pepper and place in the oven for around 35 - 45minutes. The squash is cooked when a fork slides through well and the top is golden, check at 35minutes and see if it needs more time.

Prepare the salsa verde as per recipe.

The butterbeans take about 7 minutes to prepare so start this when the squash has been in the oven for 30minutes. Boil the kettle and measure out 80ml boiling water with a 1/2 teaspoon veg stock, stir to dissolve. Drain and rinse the beans and add to a saucepan with the stock and a pinch of salt and pepper, cover with a lid and let simmer on a medium to low heat for 5 minutes. Once done, transfer to a hand blender or food processor with the lemon juice and whizz up until smooth, add a dash more water if needed and add more seasoning if needed. This is also where you can add 1tbsp of nutritional yeast as an option.

Once the butterbean mash is ready and the squash is cooked serve together drizzled with salsa verde. You can accompany this meal with a side salad (pictured is ghee grilled gem lettuce!), or some steamed broccoli or green beans.