Autumn tray bake with squash, Brussels sprouts and white beans
Roasted on a baking tray with sage and garlic, finished with lemon
Protein source: white beans and pumpkin seeds · Carb source: squash
oven season: autumn gluten-free soy-free nut-free
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Ingredients for 4 people
- 700 g butternut squash, in 2 cm cubes, skin may stay on
- 500 g Brussels sprouts, trimmed and halved
- 800 g white beans, canned, drained, rinsed and patted dry
- 10 tbsp olive oil
- 10 tbsp fresh sage, finely chopped, or 1 tsp dried
- 1 tsp garlic powder
- 1 lemon, the juice
- 60 g pumpkin seeds
- to taste salt and pepper
Method
- Preheat the oven to 210 degrees and put baking paper on a large baking tray.
- Mix the squash and sprouts with 2 tbsp of olive oil, the sage, garlic powder, salt and pepper. Put the sprouts cut side down.
- Roast for 20 min.
- Spoon the white beans with the last tbsp of oil between the vegetables and roast for another 15 min, until the sprouts have dark edges.
- Squeeze the lemon over it and scatter the pumpkin seeds on top.
Tip
Brussels sprouts turn sweet when allowed to brown properly. Do not take them out of the oven too early.
Keeps for 2 days in the fridge
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