Roasted Squash with Rainbow Chard, Fine Beans & Garlic.

This dish is delicious, served with couscous and a dollop of Greek yoghurt mixed with crushed garlic and a little lemon juice.

The combination of the sweet roasted squash with garlic, chard and crunchy beans along with the salty feta is a delicious mix and texture sensation.

Serves 4

Ingredients:
1 x Medium sized squash (like Amoro F1)
150-200g Fine Beans (trimmed at the ends)
100g Rainbow Chard (roughly chopped)
4 Garlic Cloves (finely diced)
3 tbsp Olive Oil
1 tsp Smoked Paprika
1/2 tsp dried thyme or oregano
1/2 Lemon
Salt & Pepper

Optional Extras:
Pinch of Chilli flakes
50g Feta (crumbled)
50g Toasted Walnuts and/or Pumpkin Seeds


Instructions:

1. Heat the oven to 180c (fan).
2. Put the squash chunks into a roasting tray. Toss with about 2 tbsp olive oil, paprika, thyme, salt, pepper and the crushed garlic. Roast for 20–25 minutes, turning once, until the squash is browned around the edges and tender.
3. Add the French beans, toss everything together and roast for another 7–8 minutes.
4. Add the chopped chard and a tiny drizzle of olive oil. Return to the oven for 3–4 minutes, just until the leaves wilt and the stalks remain slightly crunchy.
5. Take everything out and squeeze over fresh lemon juice. Taste and adjust the salt and pepper if required.
6. If using, scatter over chilli flakes, feta and toasted walnuts or seeds.