Summer Squash One Tray

Summer squash one tray recipe

Late summer squash is great because you don’t have to peel it and it’s a wonderful mix between a courgette and a butternut squash. This is a nice easy veggie dinner that goes all in one tray. It uses some of the best vegetables that are still in season right now. I am finding the quality of the late UK tomatoes so flavourful and it’s worth enjoying them to the max! See me make it here on my Instagram.

GF/ Vegan

Ingredients:

Serves 4 (if you add some extras suggested below)
850g summer squash or butternut squash (peeled)
1-2 medium courgette, chopped
800g tomatoes, halved
60ml extra virgin olive oil
6 garlic cloves (skins on)
1/2 a white onion, roughly sliced
1 tsp fennel seeds
1 tsp dried oregano
bunch of rosemary, chopped
1 glass white wine
230g cooked butterbeans
half a lemon
Salt + pepper

Yoghurt + pomegranate molasses to finish

Method

Preheat the oven to 190 C degrees.

Roughly chopped squash into chunky pieces + add to a large roasting tray along with the courgette, tomatoes, olive oil, garlic, onion, wine, herbs + spices. Mix everything around and season with salt + pepper. Cover with foil + roast for 40 mins.

Remove foil + fish out garlic cloves. Squeeze them out of their skins. Add garlic paste into a bowl and spoon out some of the tray cooking juices into the bowl. Mix with garlic paste to loosen + then pour this back over the veg + squeeze over the lemon. Roast for another 20 mins until the veg is golden + then mix in the butter beans.

Serve with yoghurt, rice + green salad.