High Protein | High Fibre

Butternut Squash, Butter Bean & Parmesan Bake

Name: Butternut Squash, Butter Bean & Parmesan Bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 serving
Ingredients: 100g Butternut squash, peeled and diced; 1g Extra virgin olive oil; 60g Cottage cheese, low fat; 30g Parmesan, finely grated; 100ml Chicken bone broth; to taste Salt and black pepper; 60g Onion, finely diced; 100g Cherry tomatoes, halved; 120g Tinned butter beans, drained; 1g Fresh thyme leaves; 15g White sourdough, blitzed into breadcrumbs

406

Calories

32g

Protein

11.1g

Fibre

A warm, comforting bake with tender butter beans and tomatoes folded through a smooth butternut squash sauce. Finished with a crisp Parmesan and sourdough topping, it feels generous while still being wonderfully simple.

Serves 1

Butternut Squash, Butter Bean & Parmesan Bake — recipe photograph from Finding Balance by Jemima Prest

Ingredients

Servings

Butternut squash, peeled and diced100g
Extra virgin olive oil1g
Cottage cheese, low fat60g
Parmesan, finely grated30g
Chicken bone broth100ml
Salt and black pepperto taste
Onion, finely diced60g
Cherry tomatoes, halved100g
Tinned butter beans, drained120g
Fresh thyme leaves1g
White sourdough, blitzed into breadcrumbs15g

Nutritional values are estimates based on ingredients entered into the NutraCheck app. Exact values may vary depending on specific ingredients used.

Method

01
Heat the oven to 180°C.
02
Place the butternut squash on a baking tray and lightly coat with a little of the olive oil. Roast for around 25 minutes, until soft.
03
Put the roasted squash into a blender with the cottage cheese, 15g Parmesan and chicken bone broth. Season well and blend until smooth and creamy.
04
Meanwhile, heat the remaining olive oil in a small frying pan. Add the onion and cherry tomatoes and cook gently until the onion has softened and the tomatoes are beginning to break down.
05
Stir in the butter beans and thyme, then cook for another couple of minutes until warmed through.
06
Pour in the butternut squash sauce and stir everything together. Spoon into a small ovenproof dish.
07
Mix the breadcrumbs with the remaining 15g Parmesan and scatter over the top. Increase the oven temperature to 200°C and bake for 20 minutes, until golden and bubbling.