
Devices & Accessories
Allergen-friendly Roasted Butternut Squash and Black Bean Chilli
Prep. 15min
Total 45min
6 portions
Ingredients
-
butternut squash (approx. 1100-1200 g), peeled, diced (2.5 cm)1
-
olive oil plus 50 g1 Tbsp
-
fine sea salt1 tsp
-
ground black pepper plus 1 pinch1 tsp
-
fresh coriander leaves10 g
-
onions quartered200 g
-
garlic cloves2
-
fresh red chilli deseeded, if desired1
-
chilli powder1 tsp
-
ground cumin1 tsp
-
chipotle paste1 tsp
-
smoked paprika1 tsp
-
tinned chopped tomatoes400 g
-
vegetable stock paste, homemade1 heaped tsp
-
cider vinegar2 Tbsp
-
tinned black beans rinsed and drained (approx. 2 x 400 g tins)460 g
-
lime juice40 g
Nutrition per 1 portion
Calories
245.9 kcal /
1029 kJ
Protein
7.1 g
Fat
11.6 g
Carbohydrates
32.1 g
Fiber
9.7 g
Saturated fat
1.6 g
Sodium
505.4 mg
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