Try this delicious Butternut Beans with Seeded Cracker Top

Описание:   / mr_organic  

We love squashes! They’re so plentiful this time of year, super versatile, and absolutely delicious. Yes, they may have taken up your recipe feed lately, but we’re celebrating them with this tasty butternut squash and beans with a homemade seeded cracker – a dish that’s rich in protein, fiber, and fun!

A fun one for the kids to enjoy...or for taking out some frustration after a long day!

Get your squash at the ready and a jar of our jarred Cannellini Beans available at‪@waitroseandpartners‬

Grab Some Organic below!

Ready in: 60 mins
Plant Points: 9
Ingredients: 16
Serves: 2 people

INGREDIENTS
2 tbsp Mr Organic Italian Organic Extra Virgin Olive Oil
1 jar Mr Organic Cannellini Beans
1 medium butternut squash, peeled, deseeded & cubed
1 large shallot, sliced into quarters
3 cloves garlic
1 tsp paprika
Sea salt & black pepper
1 cup Plant Based milk (+ more if needed)
Juice 1/2 lemon
FOR THE CRUNCHY SEED TOP:
1/4 cup sesame seeds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 tbsp flaxseeds
1 tbsp poppy seeds
1/4 cornflour
2 tbsp Mr Organic Italian Organic Extra Virgin Olive Oil
Pinch sea salt

METHOD

1. Preheat the oven to 180 degrees celsius. Place the cubed butternut squash on a baking tray along with the shallots. Drizzle over the olive oil then sprinkle over the paprika, salt and pepper, and shuffle to coat well. Nestle in the garlic cloves still in their skins and place in the oven to bake for 30 minutes or until the butternut squash is tender.

2. Remove from the oven once cooked and set aside to cool.

3. In a bowl, combine the sesame seeds, pumpkin seeds, sunflower seeds, flaxseeds and poppy seeds. Stir in the cornflour, olive oil and salt, and then pour in 1/2 cup boiling water, and stir
together to combine well and set aside for 10 minutes.

4. Meanwhile, place the roasted butternut squash in a blender with the shallots, then remove the skin from the garlic and add in the cloves. Pour in the Plant Based milk and squeeze in the lemon juice, and blend until smooth and creamy.

5. After 10 minutes, the seed mixture should have thickened. Spread it out onto a lined baking tray in a rectangular shape as thinly as possible.

6. Place the seeded topping in the oven to bake at 180 degrees celsius for 30 minutes or until crispy.

7. Pour the blended butternut squash mixture into a pan and heat through well. Next, pour in the jar of Mr Organic Cannellini Beans and their liquid and stir through. Bring to a gentle simmer, then reduce the heat and allow to cook on low for 20 minutes.

8. Once warmed through, place the butternut beans a small serving or baking dish.

9. Remove the crunchy seeded topping from the oven, cut to fit the size of your baking dish and serve on top of the butternut beans - enjoy!

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