Harlequin squash with borlotti beans, pumpkin, cauliflower & a roasted red pepper sauce
From the Field Kitchen
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1 Hour
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Serves 4
45 Minutes
Serves 4
What you'll need…
- 1 Swede
- 40g Parmesan
- 1 Tablespoon chopped rosemary leaves
- 2 Garlic cloves
- 1 Tablespoon olive oil
The method
1
Pre-heat your oven to 200°C. Peel and chop your swede into wedges.
2
Place into a bowl with the olive oil, parmesan, and rosemary. Ensure each wedge is well coated.
3
Arrange onto a baking tray, sprinkle with some more parmesan if you wish, then add in the garlic cloves. Roast for 35 minutes, (turning half way through) until golden and crispy. Enjoy!
