Squash & bean bake

Name: Squash & bean bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 Waitrose Duchy Organic Butternut Squash, peeled and diced; 1 tbsp oil; 180 g Waitrose Duchy Organic Romano Peppers, deseeded and thickly sliced; 400 g can Epicure Organic Haricot Beans, drained and rinsed; 350 g Seeds Of Change Organic Tomato & Garlic Pasta Sauce; 25 g basil, shredded; 25 g Waitrose Duchy Organic Almonds, roughly chopped; 25 g Waitrose Duchy Organic Hazelnuts, roughly chopped

This hearty bake is a perfect autumnal dinner. It's easy to prepare, packed full of goodness, and tastes even better.

3 out of 5 stars(1) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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Ingredients

1 Waitrose Duchy Organic Butternut Squash, peeled and diced
1 tbsp oil
180g Waitrose Duchy Organic Romano Peppers, deseeded and thickly sliced
400g can Epicure Organic Haricot Beans, drained and rinsed
350g Seeds Of Change Organic Tomato & Garlic Pasta Sauce
25g basil, shredded
25g Waitrose Duchy Organic Almonds, roughly chopped
25g Waitrose Duchy Organic Hazelnuts, roughly chopped

Method

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.