
Let the oven do all the hard work. This simple Coconut and Squash Traybake Recipe will be ready to serve in less than 45 minutes.
Prep time:
10 Minutes
Cook time:
45 Minutes
Effort:
Easy
Yield:
Serves 4
Image: Quadrille Publishing
Ingredients
- 1 medium butternut squash, peeled, deseeded and cut into 3cm (1in) cubes (about 500g/1lb 2oz prepared weight)
- Handful of green beans, trimmed
- 200g (7oz) basmati rice
- 400ml (14fl oz) canned full-fat coconut milk
- 1 tbsp mild curry paste (ensure dairy-free)
- Generous pinch of sea salt
Method
- Preheat the oven to 180°C/350°F/gas mark 4.
- Arrange the butternut squash and green beans in a deep roasting tin and scatter the rice.
- In a jug, mix 200ml (7fl oz) cold water with the coconut milk and curry paste until combined. Pour this into the roasting tin, making sure it covers all the ingredients. Cover with foil, then bake in the oven for 40-45 minutes until squash is tender.
- Remove from the oven and carefully lift off the foil. Season with sea salt before serving.