Roast Squash, Butter Bean & Hazelnut Tray Bake Recipe | Abel & Cole
Roast Squash, Butter Bean & Hazelnut Tray Bake
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Total: 1 hr 10 mins
This tender tray bake roasts sweet chunks of butternut squash with nutty golden potatoes, then folds in creamy butter beans and tops things off with crispy sage leaves and a handful of toasted hazelnuts.
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292 kcal
(per portion)
Ingredients you'll need
  • 1 butternut squash
  • 500g potatoes
  • 2 red onions
  • 1 garlic clove
  • 2 tbsp red wine vinegar
  • A handful of sage, leaves only
  • 2 x 400g tins of butter beans
  • 50g breadcrumbs
  • 100g rocket
  • 25g chopped hazelnuts
From your kitchen
  • 3 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Vegetable peeler (optional)
  • 1 large or 2 medium roasting tins
Step by step this way
  • 1.

    Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the ends off the squash then halve it. Use a spoon to scoop out the seeds (you can compost them, or toast them with spices for a snack). Chop the squash into bite-sized cubes – no need to peel it unless you want to.

  • 2.

    Scrub the potatoes and chop them to match the squash. Peel and thickly slice the red onions. Tumble all the veg into your largest roasting tin (see our tip above). Pour over 2 tbsp olive oil and add some salt and pepper. Toss to coat the veg, then slide them into the oven to roast for 45 mins.

  • 3.

    While the veg roast, peel the garlic and finely grate or crush it. Pop it into a medium bowl and pour in 2 tbsp red wine vinegar and 1 tbsp olive oil. Season with salt and pepper. Finely shred the sage leaves, add them to the bowl and whisk together. Drain and rinse the butter beans and tip them into the bowl. Stir and set to one side.

  • 4.

    When the veg have roasted for 45 mins, slide the tin out of the oven and carefully turn everything over. The potatoes and squash should be tender and a little charred.

  • 5.

    Turn the oven down to 200°C/Fan 180°C/Gas 6. Tip the butter beans into the tin and gently fold them through the roasted veg. Scatter over the breadcrumbs. Slide the tray back into the oven for 10 mins to warm the beans through.

  • 6.

    Divide the rocket between 6 plates and top with the roasted veg and beans. Scatter over the chopped hazelnuts to serve.

  • Tip

    Eat Me, Keep Me
    This tray bake will keep in sealed containers in the fridge for up to 3 days. It's delicious eaten cold, or folded into a tortilla wrap with a spoonful of houmous.