Sometimes dinner is as easy as adding everything to a roasting tin and letting the oven do all the hard work. This simple traybake will be ready to serve in less than 45 minutes. I love it with wedges of lemon for a fresh contrast to the coconut milk.
This recipe also works well with frozen butternut squash, saving you peeling and chopping time. Frozen butternut squash is available from most supermarkets, and is a useful addition to your freezer.
About this recipe
This Coconut and Squash Traybake Recipe is by Katy Beskow, author of “Five Ingredient Vegan” cookbook published by Quadrille Publishing.
Katy Beskow – the author of “15 Minute Vegan”, “Five Ingredient Vegan” cookbook showcases 100 simple yet exciting recipes using five ingredients or fewer. It’s perfect for vegans and non-vegans alike looking for effortless ways to introduce plant-based meals into their everyday cooking.
Katy is the expert on making easy meals for home cooks – even if you’re not confident in the kitchen or with vegan cooking. Using ingredients available from your local supermarket and with a list of larder essentials, you’ll have everything you need to fill food with taste and texture.