Butternut Squash, Kale & Bean Potato Bake

Serves: 6-8

Time: 1hr 40 minutes

You’ll need:

750g Maris Piper or baby potatoes

4 tbsp olive oil

1 medium butternut squash

1 large brown onion

3 cloves garlic

2 beef tomatoes

1 400g can butter beans

180g kale

4 fresh thyme sprigs

¼ cup fresh chopped parsley

1 tbsp each of ground coriander, ground cumin and smoked paprika

½ tsp ground chilli

Sea salt to taste

Fresh chives (small bunch)

What to do:

Boil potatoes in salted water until soft (about 25 minutes) then drain, return to their pan and set aside.

Meanwhile, half the butternut squash leaving the skin on, drizzle a tablespoon over the halves, rub together and place face down on a baking tray and roast for 20 minutes on 200°C or until a fork easily pierce without the squash being too soft.

Remove the seeds from the squash and cut into chunky cubes.

Heat a tablespoon of olive oil in a pan and add onion, leaving to sweat for 3-5 minutes. Follow by adding garlic and leave to release its aroma for a further minute, followed by the roughly chopped tomatoes. Leave to sauté or 5 minutes on a medium-high heat.

Add the drained and rinsed can of beans and sauté for a further 3 minutes, adding the kale in and the thyme leaves, parsley, chilli, coriander, and cumin. Season to taste with salt also.

Add the contents of the pan into a casserole dish.

Add 2 tbsp olive oil to the pan of potatoes and smoked paprika, toss and turn out onto a baking tray the squash was on. Flatten the potatoes with the back of a fork and assemble them onto the mix in the casserole dish. Top with any remaining herbs and place into the oven on 175°C to bake for 25 minutes. Or until the potatoes start to crisp up.

Upon removing from the oven, garnish with fresh chives.

Credit: Instagram @The_Bare_Scientist