Dessertsdeliciouslyella
Creamy Mushroom & Butter Bean Traybake
The different textures are what really make this traybake a hit. Sweet tender squash, golden roasted mushrooms and butter beans mixed with kale and crunchy walnuts, all stirred through with a deliciously creamy Caesar-type dressing made with oozy roasted garlic and cashews.
👥 2 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 200°C fan / 425°F. In a large baking tray, toss together the squash, rosemary, garlic, olive oil, a large pinch of salt and generous crack of black pepper; spread everything out in an even layer. Cover tightly with foil and roast for 35–⏱️ 45 minutes until tender.
olive oil2 tablespoons
2
Remove the tray from the oven and take off the foil. Carefully lift out the garlic cloves, then mix in the mushrooms. Return the tray to the oven (uncovered) and cook for another 10–⏱️ 15 minutes until the vegetables are golden.
3
Meanwhile, make the dressing. Tip the cashews into a high-speed blender and cover with 100ml / 3.5 fl oz boiling water. Leave for ⏱️ 10 minutes to soften, then add the mustard, olive oil, apple cider vinegar, maple syrup, a generous pinch of salt, some black pepper and the cooked garlic cloves, squeezed out of their skins. Blitz until smooth, adding a splash of water to loosen if needed, it should be the consistency of double cream. Taste to check the seasoning and adjust as needed.
olive oil2 tablespoons
4
In a large bowl, stir together the kale, butter beans, walnuts and parsley (if using) and half of the dressing. Once the vegetables are cooked, remove the tray from the oven, set aside to cool slightly, then mix in the dressed kale and butter beans; toss together well. Season with a pinch of sea salt flakes and black pepper and serve the remaining dressing on the side.
butter beans8.5 oz
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