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Roast butternut squash, kale & chilli black beans
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500g frozen Cooks’ Ingredients Butternut Vine Squash Chunks
2 tbsp olive oil
½ tsp ground cumin
½ tsp dried thyme
½ tsp ground coriander
100g cavolo nero
410g can Biona Organic Chilli Black Beans
300g pack Gran Luchito Soft Taco Wraps, to serve
Grated Cheddar, to serve
Soured cream, to serve
Smashed avocado, to serve
1. Preheat the oven to 220ºC, gas mark 7. Line a large baking tray with baking parchment and spread out the frozen squash. Drizzle with half the olive oil, cumin, thyme and coriander and season well. Toss to combine and roast for 30 minutes, tossing and turning the tray around halfway, until browned on the edges.
2. Meanwhile, pull the leaves off the cavolo nero stalks. Wash in warm water and dry well. Roughly chop. Heat the remaining olive oil in a large saucepan over a medium heat. Fry the cavolo nero with a pinch of sea salt flakes for 2 minutes, stirring occasionally. Add the chilli beans and 50ml water, stir well and heat gently.
3. Tip the squash into the saucepan and gently fold everything together. You want to gently break up the roasted cubes of squash and combine it well with the beans and cavolo nero, but you don’t want it to turn into a purée.
4. The mixture is now ready to eat. My favourite way to serve it is in small soft tacos, with grated Cheddar, soured cream and mashed avocado. It’s also delicious with a baked potato, toasted pitta, in a quesadilla or on toast with a fried egg.
Cook's tipYou can cool the mixture, then cover and put it in the fridge or freezer (for up to 1 month), ready to reheat thoroughly another day.
Typical values per serving:
1 of your 5 a day/high in fibre
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