Roast squash with butterbean mash

Name: Roast squash with butterbean mash
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 4 (or 6 as a starter)
Cuisine: British recipes
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

Published: 5 Jan 16
Updated: 18 Mar 24

Test kitchen approved

Sweet squash, creamy butter beans and good dose of garlic make this autumnal recipe a flavour packed, low calorie meal.

Serves 4 (or 6 as a starter)
Hands-on time 30 min, oven time 40 min

Visit deliciousmagazine.co.uk to save recipe

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

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.

Recipe from October 2015 Issue

Nutrition

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

Fancy getting a copy in print?

Subscribe to our magazine

Roast squash with butterbean mash

Ingredients

Method

Nutrition

More to discover