2 butternut squashes slice into chunks
1 punnet of cherry tomatoes or 8 chopped up large toms
1 can of black beans
1tbs rapeseed oil
2 tbs shredded coconut
5tbs coconut yoghurt
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.
Leftovers also keep very well in Tupperware in the fridge or freezer for lunches or last-minute dinners.