Vegan food really can be delicious and completely fulfilling. This hearty dish of roasted squash with black beans and tahini dressing uses wonderful fresh fragrant herbs and citrus flavours to balance the sweetness of the roasted squash and onion. Our Mellow Yellow Cold Pressed Rapeseed oil is perfect for roasting to carry all the wonderful flavours and also works brilliantly in the herby dressing.
1/2 butternut squash peeled and diced into roughly 2cm cubes.
1 onion peeled and cut iron large chunks.
8g sage leaves
3 tbspMellow Yellow Rapeseed Oil
1 lemon (grated zest and juice)
1 tbsp Tahini
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)
Preheat oven to 190°C fan.
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 2tbsp of Mellow Yellow Cold Pressed Rapeseed Oil. Toss everything to thoroughly coat them in the oil and seasoning.
Roast in the oven for 30 minutes at 190°C fan. Meanwhile, prepare the herby lemon dressing and Tahini.
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.
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.
Remove from the oven and stir in the herby dressing. Serve with a drizzle of tahini over the top and enjoy!