This hearty bake is a perfect autumnal dinner. It's easy to prepare, packed full of goodness, and tastes even better.
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Preheat the oven to 200°C, gas mark 6. Cook the squash in boiling water for 10-12 minutes or until tender then drain.
Meanwhile, heat the oil in a frying pan and fry the peppers for 3-4 minutes, add the beans, pasta sauce, 100ml water and basil. Stir in the squash and bring to the boil.
Transfer to an ovenproof dish, sprinkle over the nuts and bake for 15 minutes until golden and piping hot.
Typical values per serving when made using specific products in recipe
Energy | 1,318kJ/ 314kcals |
|---|---|
Fat | 13.8g |
Saturated Fat | 1.5g |
Carbohydrates | 37.3g |
Sugars | 17.7g |
Fibre | 7.6g |
Protein | 10.2g |
Salt | 0.6g |
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