The spices provide a smoky base note to the flavour profile of this dish. Imagine how good that tastes with feta and coriander and lime juice stirred through – it gives a beautiful range of flavours within each mouthful. The textures of this dish are interesting too – we were fighting over the black beans.
I’m trying to cook more vegetarian meals (for environmental reasons), but I’m really not into quorn. Nor do I want to rely on pasta or other carbs to fill me up at every meal, because that’s not good for you. Meals which include meat tend to have a greater range of textures, and plenty of protein which fills you up for longer. When I look for a vegetarian meal, I want it to tick those same boxes. This recipe does that superbly.
The children said “but we don’t like squash so you can’t put this recipe on the blog.” I made them try it and they changed their minds. “Every time you try to feed us squash you need to cook it like this,” said Erin.
The main ingredients here are all high in fibre. That's really good news for the healthy bacteria within your microbiome, which need fibre to thrive. I worked out the fibre content per serving to be 13g - that's almost half your recommended daily allowance right there and almost as much fibre as most British women eat in a whole day. Black beans contain a number of nutrients which maintain bone structure and strength, and the Beta-carotene found in butternut squash is thought to support the natural function of the immune system. Corn is broadly good for you (lots of vitamins) but beware if you suffer from gluten intolerance - corn might bring out your symptoms.
I highly recommend The Green Roasting Tin, which this recipe comes from. Half the recipes are vegetarian, half are vegan, and they are all very easy and packed with flavor.
- 2 tsp olive oil
- ¾ tsp salt
- 1 tsp chipotle paste (more if you like)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 750g squash, peeled and cut into 1cm slices
- 4 corn on the cob, husks removed
- 1 tin black beans, drained and rinsed
- Juice of 1 lime
- 200g feta cheese, crumbled
- 25g coriander, finely chopped
- 3 spring onions, finely chopped
- Sour cream
- Rice (optional)
Preheat the oven to 180 degrees fan/ 200 degrees/ gas 6.
Mix together the spices, salt and oil. Put the squash corn and beans into a large roasting tin (make sure the beans have drained well, soggy beans won’t crisp up.) Rub the spice blend onto the corn and squash and mix it into the beans. Spread out the ingredients and transfer to the oven. Roast for 45 minutes.
When you remove it from the oven, scatter over the feta, coriander, lime juice and spring onions (you might prefer to transfer it to a platter as I did.)
Serve with soured cream and (if you’re very hungry) white rice.