Creamy Mushroom & Butter Bean Traybake
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 small butternut squash
- 2 sprigs rosemary
- 4 large cloves garlic
- 2 tablespoons olive oil
- 4 Portobello mushrooms
- 1 x 14 oz tin butter beans
- 2 large handfuls of kale
- large handful of parsley
- handful of walnuts
- pinch of sea salt & black pepper
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 200°C fan / 425°F. In a large baking tray, toss together the squash, rosemary, garlic, olive oil, a large pinch of salt and generous crack of black pepper; spread everything out in an even layer. Cover tightly with foil and roast for 35–45 minutes until tender.
Step 2
Remove the tray from the oven and take off the foil. Carefully lift out the garlic cloves, then mix in the mushrooms. Return the tray to the oven (uncovered) and cook for another 10–15 minutes until the vegetables are golden.
Step 3
Meanwhile, make the dressing. Tip the cashews into a high-speed blender and cover with 100ml / 3.5 fl oz boiling water. Leave for 10 minutes to soften, then add the mustard, olive oil, apple cider vinegar, maple syrup, a generous pinch of salt, some black pepper and the cooked garlic cloves, squeezed out of their skins. Blitz until smooth, adding a splash of water to loosen if needed, it should be the consistency of double cream. Taste to check the seasoning and adjust as needed.
Step 4
In a large bowl, stir together the kale, butter beans, walnuts and parsley (if using) and half of the dressing. Once the vegetables are cooked, remove the tray from the oven, set aside to cool slightly, then mix in the dressed kale and butter beans; toss together well. Season with a pinch of sea salt flakes and black pepper and serve the remaining dressing on the side.
Step 5
Save recipe for the next time?
