Suitable for Vegetarians
Serves: 4
Simple to make, yet full of fibre and flavour. The mushrooms and spinach truly complement the butternut squash. Mushrooms are an excellent source of riboflavin, vitamin B2. They are also a good source of selenium.
Serve with rice or pasta.
800g. butternut squash, peeled and cut into chunks
2 red peppers, roughly chopped
2 Tbsps. olive oil
1 Tsp. dried mixed herbs
3 tomatoes, chopped
1 red chilli, de-seeded and chopped
3 cloves garlic, crushed
1 thumb size piece ginger, peeled and grated
3 Tbsps. tomato puree
4 Tbsps.water
Salt and pepper
175 ml. vegetable stock
4 large flat mushrooms, very roughly chopped
250g young spinach leaves, stalks removed
2 Tbsps. sunflower or pumpkin seeds
1. Pre-heat oven to 210C, 190C fan. Gas 6.
2. Put butternut squash into a large roasting tin, in a single layer if possible. Toss in olive oil and herbs. Season with salt and pepper. Roast in the oven for about 35 mins, until starting to char round the edges, stirring half way through.
3. Put the peppers, dried herbs, tomatoes, chilli, garlic, ginger, tomato puree and water into a food processor, fitted with the metal blade. Process to a paste.
4. Turn prepared puree into a large casserole and cook, on the hob, stirring continuously, for 4 mins. Stir in the charred butternut squash with any pan juices. Add the mushrooms, and spinach. Add the vegetable stock.
5. Bring to the boil, stirring. Simmer for about 5 minutes, until spinach wilts.
6. Serve immediately, sprinkled with the seeds, accompanied by the rice or pasta.