Mixed Bean and Roasted Squash with Spicy Tomato Dressing
Mixed Bean and Roasted Squash with Spicy Tomato Dressing
Serves: 6
Preparation time: 15 mins
Cooking time: 20 mins
Ingredients:
1 butternut squash, peeled, halved, de-seeded and cut into bite sized pieces
1 tbsp olive oil
Salt and freshly ground black pepper
1 tsp pure via sweetener
400g can pinto beans, drained and rinsed
400g can black eye beans, drained and rinsed
2 limes, segmented
For the dressing:
About 8-10 baby tomatoes on the vine if possible
1 red chilli
1 tbsp of olive oil
About 3 tsp Pure Via
Juice of ½ -1 lime
Salt and freshly ground black pepper
Method:
1 Preheat the oven to gas 6/200C (400F) to make the dressing. Add the tomatoes and chilli to a roasting tin, then drizzle over the oil and toss with your hands to coat. Sprinkle over 1 tsp of pure via and put in the oven to roast for about 15 minutes or until the tomatoes and chilli just start to blister and blacken a little. Remove and add the tomatoes to a food processor. Remove the seeds from the chilli and add this and whiz until pureed. Now pass it through a sieve into a bowl. Stir through the lime juice, remaining sweetener, salt and pepper and taste and adjust as required.
2 While they’re cooking add the butternut squash to a roasting tin and add the oil and toss together. Sprinkle over sweetener and season with salt and pepper and put in the oven to roast for about 15-20 minutes or until the squash is just starting to char around the edges. Remove and put to one side.
3 Add the beans to a large bowl add the squash and stir to combine then add a little of the dressing so it is just coated. Add the lime pieces and serve with the remaining dressing on the side. Serve with some toasted corn tortilla triangles and sour cream if you wish.
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