Roasted vegetables with butter beans

🧂 Ingredients

• 1 medium butternut squash

  ((900g) deseeded and cut into chunks)
• 2 red onion

  (peeled and quartered)
• 2 red peppers

  (deseeded and cut into chunks)
• 1 medium courgette

  ((160g) cut into large cubes)
• 1 aubergine

  (cut into large chunks)
• 2 tbsp oil
• 400 ml vegetable stock
• 1.5 can butter beans

  (drained)
• 16 cherry tomatoes

  (halved)
• 40 g pine nuts
• 3 tbsp pumpkin seeds
• 0.25 tsp pepper

  (to taste)

Instructions

• 1 Preheat the oven to 200°C (180°C fan).
• 2 Throw the prepared vegetables into a large roasting tin. Drizzle the oil over
  the top and mix it all together.
• 3 Pour in the vegetable stock and season with salt and pepper before roasting for
  35-40 minutes. Check it doesn't burn.
• 4 For the last 10 minutes, add the butter beans, cherry tomatoes and pine nuts.
• 5 Serve with the pumpkin seeds scattered over the top.

Nutrition Info