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Butternut Squash & Black Beans With Cashew Sauce

Ingredients

Metric


1 kg ~ ½ medium butternut squash
240 g ~ 1 can black beans, drained
400 ml ~ 1 can chopped tomatoes
1 medium onion
1 tbsp agave syrup
1 tbsp olive oil

Salt & Spices:
2 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika or cayenne
1 tsp salt

Cashew Sauce:
60 ml milk | soy, oat or cashew
30 g cashews
1 tbsp apple cider vinegar
1 tsp onion powder
¼ tsp salt

Optional Garnish:
2 tbsp dried cranberries
2 tbsp spring onions
⅛ tsp ground black pepper


US


2 lb ~ ½ medium butternut squash
8 oz ~ 1 can black beans, drained
13 oz ~ 1 can chopped tomatoes
1 medium onion
1 tbsp agave syrup
1 tbsp olive oil

Salt & Spices:
2 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika or cayenne
1 tsp salt

Cashew Sauce:
¼ cup milk | soy, oat or cashew
¼ cup cashews
1 tbsp apple cider vinegar
1 tsp onion powder
¼ tsp salt

Optional Garnish:
2 tbsp dried cranberries
2 tbsp spring onions
⅛ tsp ground black pepper


MAKES4 portions
PREP TIME15 minutes
COOKING TIME30 minutes
TOTAL TIME45 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Cut the skin off the squash making sure you cut away all the pale flesh. Cut into bite-sized pieces. Arrange on top of a baking tray lined with baking paper.
2Drizzle or spray with olive oil. Mix to coat. Roast in the middle of the oven for 30 minutes or until the squash is soft and cooked through.
3In the meantime, make the sauce. Add milk, cashew, vinegar, onion powder and salt to a blender.
4Blend until smooth and set aside.
5Dice the onion. Add diced onion, olive oil, salt and spices to a non-stick frying pan.
6Mix to combine using a silicone spatula. Set heat to low (induction #3) and cook the onion and spices for 5 minutes or until the onions are cooked through.
7Drain and rinse black beans. Add drained and rinsed black beans, chopped tomatoes and agave syrup to the pan.
8Stir to combine and partially cover the pot with a lid to allow steam to escape. Cook over low heat for 10 minutes. Stir occasionally.
9Add roasted butternut squash.
10Mix to combine using a silicone spatula. Cook for 5 minutes, covered, to let all the flavors incorporate. Stir occasionally.
11Transfer to plates.
12Drizzle with the sauce.
13Garnish with dried cranberries and spring onions. Sprinkle with freshly ground black pepper.
Nutritional Info
Makes 4 portions
320 Calories per portion
11g protein
62g carbohydrates
16g fiber
5g fat
High in Vitamins B1, B3, B5, B6, Folate, A, C, E
High in Omega 3
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
I made it!
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