Rosemary Roasted Butternut Squash Butter Bean Cassoulet

Nutrition per serving

Calories562 kcal
Protein23.3 g
Carbs65.5 g
Fats23.6 g
Saturated Fat5 g
Monounsaturated Fat13.6 g
Polyunsaturated Fat2.9 g
Sugars9.8 g
Fiber13.9 g
Sodium1,551 mg

Ingredients

Butternut Squash
Onion
Garlic
Butter Beans (canned)
Fresh Rosemary
Cherry Tomatoes
Bread Crumbs
Vegetable Stock Cube
Italian Seasoning
Almonds
Broccoli florets
Olive Oil
Parmesan Cheese
Preparations
1. Preheat the oven to 220 C (430 F)

2. Peel/remove the seeds and chop the butternut squash into 2cm pieces.

3. Remove the rosemary leaves from the sprig and finely chop.

4. Peel/finely dice the onion and garlic.

5. Drain/rinse the butter beans in a sieve.

Cooking Instructions
1. Place the butternut squash onto a baking tray and drizzle over ½ a tbsp of olive oil and mix to coat. Sprinkle over the rosemary with a pinch of a salt and pepper and cook near the top of the oven for 15-20 until golden and crispy around the edges.

2. In a non-stick pan, heat ½ a tbsp of oil over low heat. Add the onion, garlic with a pinch of salt and pepper and cook for 3 minutes. Turn the heat to medium, then add the butter beans with the cherry tomatoes and Italian herbs and cook for a minute before adding a pinch of sugar, salt and pepper.

3. Add 75ml of water with the stock pot and stir to dissolve the stock. Bring to a gentle bubble and simmer for 8 minutes until thickened.

4. Spread the almonds in a single layer onto a baking tray and cook in the oven for a few minutes. Remove, set aside and turn the grill on to high.

5. Meanwhile, cook the broccoli in lightly salted boiling water for 3 minutes, then drain and set aside.

6. Add the butternut squash to the stew and stir before tipping the mixture into an ovenproof dish. Sprinkle over the breadcrumbs and Parmesan and place under the grill until golden. Remove from heat and set aside for a few minutes before serving.

7. Serve with the broccoli on the side and the almonds sprinkled over the top.