Roast squash, quinoa, butter bean purée, cottage cheese, green sauce

Sweet roasted squash with a creamy bean purée, crisp roasted quinoa, a sharp green sauce and some cottage cheese.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat an oven to 200c. Slice the squash and pull out the seeds. Arrange the slices in a roasting tray and scatter over the seeds, 3 tbsp of olive oil and 3 cloves of garlic. Season and roast for 20 minutes.

Step 2

Put the herbs, chilli, zest and juice of the lime, vinegar, 2 tbsp olive oil some salt and pepper in a blender and blend into a sauce. Loosen with water if too thick.

Step 3

After 20 minutes, flip the squash slices, remove the garlic cloves and put back in the over for another 10 minutes.

Step 4

Combine the butter beans with their water, the tahini, miso, lemon zest and juice and the roasted garlic cloves in a blender and purée.

Step 5

Scatter the quinoa over the top of the squash and roast for another 10-15 minutes until crispy.

Step 6

Plate the dish: some bean purée on the bottom, then slices of squash, scattered with quinoa and squash seeds, then cottage cheese and sauce on top.