• 1kg butternut squash, peeled and cut into chunks
  • olive oil
  • 500g cherry tomatoes, halved
  • 2 shallots, roughly chopped
  • 1 tbsp Dijon mustard
  • 4 tbsp red wine vinegar
  • a large bunch basil
  • 4 x 400g tins cannellini beans, drained


  • 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.

  • 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.

  • STEP 3

    Put the cannellini beans on a platter. Top with the squash and tomatoes then drizzle over the basil dressing. Gently toss.


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