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Serves
US | Metric
Ingredients
Roast Squash
  • 1 Medium sized butternut squash cut into wedges
  • 2 Cloves garlic
  • 1 Heaped tablespoon Paprika
  • 2 tbsps Olive oil
  • Salt & pepper
Black Beans
  • 400 g Black Beans (tinned)
  • 1 Shallot, finely diced
Chimichurri
  • 150 ml Olive oil
  • 100 ml Red wine vinegar
  • 1 Garlic clove
  • 1 Small shallot, finely diced
  • 40 g Coriander
  • 40 g Parsley
  • Pinch of salt
Roast Squash & Black Beans with Chimichurri Roast Squash & Black Beans with Chimichurri

Roast Squash & Black Beans with Chimichurri

Banging vegan dish!

Prep 15 minutes
Total 45 minutes

Roast Squash:

  • Place the squash into a baking tray and toss well in the olive oil, paprika, garlic, salt and pepper and place in a pre-heated oven at 180℃ for 40 minutes. You may need to roast for longer if your wedges are slightly larger.
  • Remember to flip halfway through the cooking time.

Black Beans:

  • Gently fry the shallots in a little olive oil until soft and golden. Add the beans with their juices and leave to simmer on a medium heat until the liquid has reduced by 3/4. This should take about 15 mins.

Chimichurri:

  • Add all of the ingredients to a blender and blitz. Taste and season with a little extra salt if needed.
Roast Squash & Black Beans with Chimichurri Roast Squash & Black Beans with Chimichurri

Roast Squash & Black Beans with Chimichurri

Banging vegan dish!

favorite
print
like
Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Roast Squash
  • 1 Medium sized butternut squash cut into wedges
  • 2 Cloves garlic
  • 1 Heaped tablespoon Paprika
  • 2 tbsps Olive oil
  • Salt & pepper
Black Beans
  • 400 g Black Beans (tinned)
  • 1 Shallot, finely diced
Chimichurri
  • 150 ml Olive oil
  • 100 ml Red wine vinegar
  • 1 Garlic clove
  • 1 Small shallot, finely diced
  • 40 g Coriander
  • 40 g Parsley
  • Pinch of salt

Roast Squash:

  • Place the squash into a baking tray and toss well in the olive oil, paprika, garlic, salt and pepper and place in a pre-heated oven at 180℃ for 40 minutes. You may need to roast for longer if your wedges are slightly larger.
  • Remember to flip halfway through the cooking time.

Black Beans:

  • Gently fry the shallots in a little olive oil until soft and golden. Add the beans with their juices and leave to simmer on a medium heat until the liquid has reduced by 3/4. This should take about 15 mins.

Chimichurri:

  • Add all of the ingredients to a blender and blitz. Taste and season with a little extra salt if needed.