Vegan Roasted Squash with Black Beans & Tahini
2-4
45 minutes
This roasted squash and black bean dish brings together sweet caramelised veg, a zesty tahini dressing and plenty of fresh herbs for a flavour‑packed plant‑based meal. Mellow Yellow Cold Pressed Rapeseed Oil ensures perfect roasting and adds richness to the bright, herby dressing.
Method
-
1
Preheat oven to 190°C fan.
-
2
Chop the butternut squash and onion into chunks. Add these and the chopped sage leaves to a large roasting dish, season with salt & black pepper and drizzle with 2 tbsp of Mellow Yellow Cold Pressed Rapeseed Oil. Toss everything to thoroughly coat them in the oil and seasoning.
-
3
Roast in the oven for 30 minutes at 190°C fan. Meanwhile, prepare the herby lemon dressing and Tahini.
-
4
For the dressing, mix in the chopped tarragon, mint leaves, parsley leaves, crushed garlic, lemon zest and juice. Stir well to combine. To make the Tahini, combine 1 tbsp of Tahini with 1 tbsp of lemon juice and water. Stir well to combine.
-
5
Once roasted, remove from the oven and stir in the black beans. Place back in the oven for approximately 5 minutes, just enough to warm up the beans.
-
6
Remove from the oven and stir in the herby dressing. Serve with a drizzle of tahini over the top and enjoy!
Ingredients
-
1/2 butternut squash peeled and diced into roughly 2cm cubes
-
1 onion peeled and cut into large chunks
-
8g sage leaves
-
3 tbsp Mellow Yellow cold pressed rapeseed oil
-
1 lemon (grated zest and juice)
-
1 tbsp tahini
-
1 tbsp water
-
1 small garlic clove crushed
-
4g parsley leaves chopped
4g mint leaves chopped
6g tarragon leaves chopped -
Salt and black pepper
-
1 can black beans (drained and rinsed)
