Warming Roasted Butternut and Borlotti Bean Bowl
with Spinach, Pitta Dippers and Greek Style Cheese
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Spelt (wheat)
This Mediterranean style bowl brings together warming chermoula spiced butternut squash and rich, tomatoey borlotti beans for a comforting vegetarian dinner. Finish with crumbly white cheese and serve with pittas for dipping in the sauce.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Chermoula Spice Mix
1 carton(s)
Borlotti Beans
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
4 unit(s)
Pitta Bread
(Contains: Cereals containing gluten, Wheat May be present: Spelt (wheat), Wheat, Cereals containing gluten)
40 grams
Baby Spinach
35 grams
Caramelised Onion Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar
300 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, peel, halve lengthways, then scoop out the seeds. Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray.
Drizzle with oil, sprinkle over the chermoula spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, drain and rinse the borlotti beans.
When the squash has 10 mins remaining, pop a large saucepan on medium-high heat.
Once hot, add the beans, passata, vegetable stock paste, Mediterranean style seasoning, sugar and water for the sauce (see pantry for both amounts), then bring to a simmer.
Simmer until slightly thickened, 4-5 mins.
Just before everything's ready, pop the pitta breads into the oven until warm and starting to turn golden, 3-4 mins.
Halve the pittas to turn them into dippers for your stew.
When the stew has simmered, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
When the butternut has roasted, stir the roasted butternut and caramelised onion paste into the bean stew.
Season with salt and pepper. Add a splash of water if it needs it.
Share the butternut and borlotti bean stew between your serving bowls.
Crumble over the Greek style salad cheese and serve the pitta dippers alongside.
