Oven Roasted Butternut Squash


 

Vegan Oven-Roasted Butternut squash & Butterbean Stew

 

Ingredients

 

800 g

 

Butternut Squash

400 g

 

Carrot

500 g

 

Onion

400 g

 

Parsnip

300 g

 

Celery

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

 

Salt 

2 g

 

Peppercorns

20 g

 

Fresh Parsley chopped

 

Preparation

Method

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