Roasted Broccoli and Squash with Smashed Beans

Prep Time: 20 mins

Cooking Time: 25 mins

Course: main

Serves: 4

1 butternut squash, about 900 g (2 lb), peeled, deseeded (seeds reserved), cut into large bite-size chunks

2 tbs extra virgin olive oil Sea salt and freshly ground black pepper, to taste

300 g (10½ oz) broccoli florets

150 g (5½ oz) feta cheese, crumbled

2–4 tbs dukkah (use ready-made or ras el hanout)

For the Smashed Beans: 5 tbs extra virgin olive oil 3 large cloves garlic, chopped finely

3 x 400 g cans white beans (such as butterbeans), drained 1 large unwaxed lemon, juice and finely grated zest, plus extra to serve (you only need the zest of half the lemon)

250 ml (9 fl oz) goodquality vegetable stock, plus extra if needed

1 Pre-heat oven to 190 deg. C., 375 deg. F., Gas Mark 5.

2 Place the squash and reserved seeds on a baking sheet and toss in one tablespoon of the oil. Season with salt and pepper and roast for 20 to 25 minutes, until tender and golden in places. Coat the broccoli with the remaining tablespoon of oil, rubbing the oil well into the florets with your hands. Season and roast for 15 to 20 minutes. Turn the squash, seeds and broccoli halfway through cooking so they brown evenly.

3 Meanwhile, make the smashed beans. Heat 4 tablespoons of the oil over a medium-low heat, add the garlic and cook for 1 minute, stirring. Add the beans, lemon zest, juice and stock and cook for

5 minutes, crushing the beans

Poached or fried egg; pan-fried slices of smoked tofu; grilled salmon or mackerel fillet; grilled slices of pancetta; leftover cooked roast chicken

or beef. with the end of a wooden spoon to break them up. Add more stock if they seem dry and powdery – you want it to be a bit saucy. Season to taste.

4 Spoon the beans on to 4 serving plates and top with the roasted broccoli and squash.

Dukkah is an Egyptian condiment made from nuts and spices. You can find ready-made versions

in the speciality ingredients section

of larger supermarkets.

Scatter the feta, dukkah and roasted squash seeds over and drizzle with the remaining oil. Squeeze over a little extra lemon juice, if liked.