Oven Roasted Butternut Squash


Vegan Oven-Roasted Butternut squash & Butterbean Stew




800 g


Butternut Squash

400 g



500 g



400 g



300 g



300 g


New Potatoes 

50 ml


Olive Oil 

20 g


Garlic Finely chopped

5 g


Fresh Thyme 

1 kg


Butter Beans In Water 

100 ml


White Wine 

100 g


Flora dairy Free

100 g


Flour White 

15 g


Knorr Vegetable Bouillon

1.3 l


Tap Water

2 g



2 g



20 g


Fresh Parsley chopped




1.-Peel the butternut squash, carrots & parsnips. Half the squash & remove the seeds, cut into 1.5inch dice, cut the carrots & parsnips into 1.5inch dice. 

Wash & cut the celery into pieces the same size as other vegetables, wash and cut new potatoes in half. 

Place the vegetables into a roasting tray with garlic, thyme & olive oil salt and peppercorns. 

Roast in a hot oven set at 180C for 20 minutes until lightly browned.

2. After 20 minutes, add the flora and melt, stir in the flour and cook out for 2 minutes, then add the wine & vegetable stock along with the drained butterbeans, return to the oven and cook until vegetables tender. 


When is cooked sprinkling chopped parsley on top