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Roasted spicy squash, nuts & beans
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300g frozen butternut squash
1 red onion, cut into chunks
1 aubergine, diced
40g mixed nuts, roughly chopped
200g can butter beans, drained and rinsed
350g tub essential Waitrose Tomato & Chilli Sauce
1 tbsp chopped chives
1. Preheat the oven to 200°C, gas mark 6. Mix together the butternut squash, onion, aubergine, nuts and butter beans in a roasting tin, stir in the sauce and 50ml water. Bake for 25-30 minutes until tender.
2. Sprinkle with chopped chives to serve.
Typical values per serving:
This recipe was first published in March 2017.