Roast squash with butterbean mash
- October 2015
- Serves 4 (or 6 as a starter)
- Hands-on time 30 min, oven time 40 min
Sweet squash, creamy butter beans and good dose of garlic make this autumnal recipe a flavour packed, low calorie meal.
- Vegetarian recipes
- 13.8g (3.7g saturated)
- 47.6g (14.5g sugars)
- 1 round squash (around 1.2kg prepared weight)
- Olive oil
- 1 garlic bulb
- 80g dried breadcrumbs
- 2 rosemary sprigs, finely chopped
- 3 onions, sliced
- 3 x 400g tins butter beans
- 3 tbsp mascarpone
- Juice of 1 lemon
- Heat the oven to 200°C/180°C fan/gas 6. Cut the squash into wedges and deseed. Toss with olive oil in a large baking tray, add garlic, then roast for 40 minutes, turning once.
- Meanwhile, heat a glug of olive oil in a frying pan. Fry the breadcrumbs and rosemary until golden, then tip into a bowl. Heat another glug of oil in the pan. Add the onions, season and fry until soft. Add the butter beans, drained. Add half a tin of water and bubble until it evaporates.
- Once the garlic has had 30 minutes in the oven, remove it and squeeze the flesh into the beans. Whizz in a food processor with the mascarpone and the lemon juice until smooth. Taste and season, then serve with the squash wedges, scattered with the breadcrumbs.
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