This dish is guaranteed to fill your kitchen with the scent of spices, as the butternut squash roasts in the oven. This is creamy comfort food which can be eaten from a bowl with a spoon. Serves 4
1 tsp ground fennel [I used seeds instead]
1 tsp ground coriander
1 tsp dried mint
½ tsp dried chilli flakes
1 butternut squash, peeled, halved & cut into wedges
Spray olive oil
¼ tsp ground cinnamon
Juice of 1 lemon
6 tbsp 0% fat natural Greek yogurt
2 tsp Dijon mustard
1 x 400g tin cannellini beans [I used a tin of flageolet beans]
2 tbsp pinenuts, dry-toasted
1 tbsp fresh chives, snipped
Salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/Gas 6.
Mix together the fennel seeds, ground coriander, dried mint and chilli flakes.
Put the prepared butternut squash into a roasting tin, spray lightly with olive oil then dust with the herb mixture. Lightly sprinkle with cinnamon. Take a sheet of baking parchment, spray with oil on one side and place the sheet oil-side down on top of the butternut. Roast in the oven for 30 minutes, remove the baking parchment and roast for a further 20 minutes. Remove from the oven and set aside to cool.
To make the dressing: combine the lemon juice, yogurt and mustard.
Fold the dressing into the beans and pinenuts. Gently mix the butternut into the bean mixture, taking care not to break-up the squash. Season to taste and garnish with chives. If you like this, try:-
Harissa Salmon Salad
Cauliflower Salad with Spinach Yogurt
Punchy Leeks on Toast
5 to remember
garantizado – guaranteed
el olor de – the scent of
adornar – to garnish
tijereteado – snipped
el libro de cocina – the cookbook
This recipe is by TV chef Anthony Worrall-Thompson.
‘The Essential Diabetes Cookbook’ by Antony Worrall Thompson [UK: Kyle Books]