Roast squash with butterbean mash

Roast squash with butterbean mash
  • Serves icon Serves 4 (or 6 as a starter)
  • Time icon 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.

Nutrition: per serving

Calories
393kcals
Fat
13.8g (3.7g saturated)
Protein
12.8g
Carbohydrates
47.6g (14.5g sugars)
Fibre
13.9g
Salt
0.2g
Calories
393kcals
Fat
13.8g (3.7g saturated)
Protein
12.8g
Carbohydrates
47.6g (14.5g sugars)
Fibre
13.9g
Salt
0.2g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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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