Roasted Butternut Squash And Bean Mash – a delicious recipe with butternnut squash, vegetable oil, garlic, butter, winter, knob butter. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 180 degrees C.
2
Peel, deseed and roughly cut the butternut squash into 2-3cm cubes.
3
In a large baking tray, arrange the squash into a single layer (I had to use two trays). Add the garlic cloves, season with salt and pepper then coat evenly with the vegetable oil.
4
Roast for 40-45 minutes until golden. Remember to turn the squash halfway through the cooking process
5
While the squash is roasting, melt a knob of butter in a large pan over medium heat. Add the beans, winter savoury and heat through gently for about 4-5 minutes. Set aside.
6
In food processor, whizz the squash, garlic, and beans together. Add a splash of milk to loosen the mixture to the desired consistency. Season with salt and pepper to taste.
7
Serve immediately or prep the night before and it will heat up brilliantly in the microwave for the next day.
2033
kcal
Calories
228
g
Fat
5
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large/1.5kg butternnut squash, 1-2 tablespoons vegetable oil, 3 cloves garlic, skin on, 2 tins butter beans, and more.
Yes, Roasted Butternut Squash And Bean Mash falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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