Roasted peanut & butternut squash

I love nothing more than a simple, easy recipe… something that is quick and that I can shove in the oven! This is vegan, and so delicious that my family were wolfing it down. With a hint of satay, it’s very more-ish and also very filling. Serve with rice or quinoa and some steamed greens.

Ingredients

2 onions
2 cloves of garlic
1 butternut squash - sliced in 1 cm discs
15 cherry tomatoes
1 yellow pepper
Handful of spinach
2 TBS olive oil
3 TBS crunchy peanut butter
400 ml vegetable stock
1 tsp curry powder

Method

Heat the oven to 180 degrees. Peel and slice the onions, garlic and butternut squash (remove seeds too). Scatter in a baking tray, cover in the olive oil and bake for 40 mins.

Meanwhile, mix the stock, peanut butter and curry powder in a bowl. Then slice the peppers, cut the cherry tomatoes in half. Once the butternut squash has had 40 mins, remove the baking tray from the oven. Then scatter the tomatoes, peppers and spinach over the roasted butternut squash/onions.

Then pour the peanut butter/stock mixture all over the vegetables, making sure everything is nicely coated. Put back in the oven for a further 20 minutes. Remove & enjoy with some rice, quinoa or steamed vegetables.