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Ingredients
- butternut squash 1kg, peeled and cut into chunks
- olive oil
- cherry tomatoes 500g, halved
- shallots 2, roughly chopped
- Dijon mustard 1 tbsp
- red wine vinegar 4 tbsp
- basil a large bunch
- cannellini beans 4 x 400g tins, drained
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Put the squash on a baking tray, toss with 2 tbsp oil and season. Roast for 20 minutes then add the tomatoes turn up to 220C/fan 200C/gas 7 and roast for 15 minutes. Cool.
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Step 2
Put the shallots, mustard, vinegar and basil in a processor and blend. Add 4 tbsp oil and 3 tbsp water then whizz to a dressing.
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Step 3
Put the cannellini beans on a platter. Top with the squash and tomatoes then drizzle over the basil dressing. Gently toss.
Nutritional Information
- Kcals 180
- Fat 6.7g
- Carbs 23.4g
- Fibre 6.2g
- Protein 8g
- Salt 0.55g