Serves 4-6

 

2 butternut squashes slice into chunks

1 punnet of cherry tomatoes or 8 chopped up large toms

1 can of black beans

1tbs ginger

1tbs cinnamon

1tbs rapeseed oil

2 tbs shredded coconut

 

To serve:

5tbs coconut yoghurt

 

 

METHOD

 

PREHEAT oven to 200C

PLACE butternut squash and tomatoes in tray with spices and oil

COOK for 25-30 mins until soft

FRY black beans in frying pan until start to crisp slightly

PLATE up roasted squash and tomatoes ad cover with black beans, shredde coconut and serve with coconut yoghurt.

ENJOY

 

 

 

Leftovers also keep very well in Tupperware in the fridge or freezer for lunches or last-minute dinners.

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