|Served with red cabbage ceviche & sprouts in chestnut butter|
Per serving, according to My Fitness Pal:
- 407 calories
- 54g carbohydrates
- 8g fat
- 15g protein
I made this last Christmas for one of my nut and mushroom-dodging vegan nieces. Whilst she now eats cheese, she has requested this bean and squash bake again this year so I thought it was worthy of posting (especially as the meat eaters were all over it and admitted – nonchalantly – it was “quite nice”). Smoked paprika is widely available at the supermarkets and is worth incorporating here as it lifts the earthy butterbeans and complements the sweet, juicy peppers. Some citrus – lime and/or lemon – also works a treat.
If you are using dried beans then a 500g packet should give you a bit more than the 800g required for this dish. Whichever you use, don’t be afraid to let them mash up as they roast as ultimately all the ingredients – apart from the peppers – will all meld together in the loaf. For a short cut with regards to peeling the butternut squash, slice it in half, microwave the halves on high for 10 minutes and then pop into the oven for about 20 minutes. When the skin becomes baggy and wrinkly you should be able to easily pull it away with a peeler. Remove the seeds and chop into chunks.
This recipes yields enough mixture to fill a 20cm by 20 cm deep sided tin. I use two loaf tins – one that holds just under 500g measuring 20 x 11cm and a smaller one – 20 x 90 cm.
Ingredients (5-6 servings)
Butterbeans – 2 x 400g tins OR equivalent weight of pre-soaked and boiled dry butterbeans
Butternut squash – 1 medium (about 1kg)
Several sprigs of rosemary
4 peppers – sliced into 4-5 pieces
250-300g sundried tomatoes
2 white onions
2-3 cloves of garlic
½ a mild red chilli (optional)
1 x 400g tin of plum tomatoes
½ teaspoon smoked paprika
Juice of 2 limes/lemons
1-2 red onions
Preheat oven 200 (fan)/220 conventional
- Prepare the butternut squash. Pour 1-2 tablespoons of the oil from the jar of sundried tomatoes into a large baking tray. Throw in the peeled cubes of butternut squash and – if you used dried (soaked and boiled) butterbeans – add them too. Roast for half an hour with the sprigs of rosemary.
- After 30 minutes, add the sliced pepper and tinned butterbeans if using. Bake for another 30 minutes.
- Meanwhile, slice the white onions, garlic and chilli and fry in a saucepan on a low heat using another drizzle of the sundried tomato oil; add them after a couple of minutes.
- Turn the oven temperature down to 160 (fan)/180 (conventional) once you have finished roasting the squash, beans and peppers. Add these to the onion mixture, removing any twiggy bits of the rosemary. Add the tin of tomatoes, using a wooden spoon to break up the fruits.
- Let this mix cook gently for say 10 minutes or so, stirring regularly to stop it catching and to mash up the beans and squash. Add the lemon/lime juice, smoked paprika, several grinds of black pepper and salt. Dice the red onion and throw that in just before baking.
- Grease your baking tin(s) well and fill with the mixture. Cook for 35-45 minutes on 160 fan until firm.