Dinner
Winter Vegetable & Butter Bean Bake
Dairy-Free
Gluten-Free
High Fibre
Vegan-Friendly
⏱ 50 min total
🍴 Serves 4
A warming vegetable and butter bean bake with squash, carrots, courgette, tomatoes and a crunchy seed topping.
Butter beans provide fibre and plant protein, while the mixture of winter vegetables increases plant variety. Pumpkin and sunflower seeds add texture, fibre and unsaturated fats.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 1 × 400 g tin butter beans, drained and rinsed
- 400 g butternut squash, cubed
- 2 carrots, sliced
- 1 courgette, chopped
- 1 × 400 g tin chopped tomatoes
- 1 tbsp extra-virgin olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 30 g pumpkin seeds
- 30 g sunflower seeds
- Black pepper, to taste
Method
- 1 Preheat the oven to 200°C.
- 2 Toss the squash and carrots with the olive oil and roast for 15 minutes.
- 3 Add the courgette, butter beans, tomatoes, thyme and oregano and stir to combine.
- 4 Return to the oven for 20 minutes.
- 5 Sprinkle the pumpkin and sunflower seeds over the top.
- 6 Bake for another 5–10 minutes until the vegetables are tender and the seeds are lightly toasted.
- 7 Season with black pepper and serve warm.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.