- ½ butternut squash, peeled and cut into large wedges
- 1 red chilli, deseeded and chopped
- 1 tbsp Cajun seasoning mix
- 1 tbsp oil
- 400g can refried bean
- 2 tomatoes, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 4 tbsp yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- zest and juice 1 lime
The same shape, but smaller than…
- 50g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 8 flour tortillas
Heat oven to 200C/180C fan/gas 6. In a roasting tray, toss the squash with the chilli, spices, oil and seasoning, then roast for 25 mins until tender. Gently heat the refried beans with the chopped tomatoes until warmed through. Mix the yogurt with lime zest and juice.
Warm wraps according to pack instructions and spread with a thin layer of beans. Top with squash, some rocket, and a dollop of lime yogurt.
Use up leftovers: Squash & sage pastaMicrowave the halved squash on full power for 10-12 mins until tender. When cool enough to handle, scoop out the flesh and blitz with 2 tbsp mascarpone, 50g grated Parmesan and 4 chopped sage leaves. Cook 200g pasta shapes following the pack instructions, then fold through the sauce.