Coconut and squash traybake

An easy one-tin dinner of butternut squash, green beans and basmati rice baked in coconut milk and mild curry paste. Covered with foil, it cooks until tender in under 45 minutes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/350°F/gas mark 4.

Step 2

Arrange the butternut squash and green beans in a deep roasting tin and scatter in the rice.

Step 3

In a jug, mix 200ml (7fl oz) cold water with the coconut milk and curry paste until combined. Pour this into the roasting tin, making sure it covers all of the ingredients.

Step 4

Cover with foil, then bake in the oven for 40–45 minutes until the squash is tender.

Step 5

Remove from the oven and carefully lift off the foil. Season with sea salt before serving.