4-5 TbspMiza Creamy Cauli Sauce 1 Tin of Cannellini Beans
1/4 Butternut Squash, peeled and cut into thin strips 1 Small Handful of Dill or Parsley, finely chopped
1/4 Lemon, juiced
Cook Time (mins): 0015 Serves: 02
Preheat the oven to 220C. Prepare the Butternut Squash first, cut off the top part of the squash and cut off the thinner end. Peel the squash and then cut into thin rounds, and then cut these rounds into strips of equal sizes. Transfer the squash to a lined baking tray and bake for 15 minutes or until cooked and slightly golden.
Meanwhile heat the cannellini beans gently in a saucepan. Add the Creamy Cauli sauce with a pinch of salt and pepper and stir through. Heat until warmed through.
Serve the beans in a bowl and top with the roasted squash, and garnish with chopped herbs and a drizzle of olive oil and a squeeze of lemon.
This is a great side to roasted salmon or chicken, or a veggie main bulked up with more roasted vegetables such as cauliflower, courgette or aubergine.