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Roasted Sqash with Garlicky Greens & Butter Beans
Prep Time
10 mins
Cook Time
25 mins
Servings: 2
Author: Louise-Claire Cayzer
  • Half a squash (medium sized) Cut into slices
  • Small handful of hazelnuts , toasted
  • 1 tin butterbeans , rinsed and drained
  • 2 cloves garlic , chopped finely
  • 4 -5 sprigs fresh thyme
  • Mild chilli powder
  • half teaspoon of marigold stock powder
  • splash of white wine (optional)
  • bunch of spinach or other greens (I used beetroot tops from the garden), rinsed and chopped roughly
  • 1 small chilli , chopped and deseeded
  • Juice half a lemon
  • olive oil
  • salt & pepper
  1. Put the squash slices on an oven tray, slick with a little olive oil, sprinkle over the thyme leaves & mild chilli powder & add a little salt & peppper.
  2. Bake on medium heat (gas mark 7/ 220C) for 20 mins, turning half way. You want the squash to be soft & a little coloured, so leave in a little longer if need be.
  3. Meanwhile, in a large frying pan, sautee the garlic & chilli with a little olive oil, then add the butterbeans & stir to coat with oil.
  4. Add in the greens, white wine (if using), lemon juice and stock powder.
  5. Stir until the greens are wilted.
  6. Taste and add a little salt & pepper if needed.
  7. Serve with hazelnuts sprinkled over and a little extra lemon juice to squeeze.