Butternut Squash & Bean Cassoulet

Name: Butternut Squash & Bean Cassoulet
Cook time: 30 min
Total time: 30 min
Yield: Serves 3
Cuisine: French
Ingredients: 1 pack Tilda Roasted Vegetable Steamed Wholegrain Basmati Rice; 1 red onion; 1 small can butter beans; 150g diced butternut squash; 150ml stock*; handful of fresh chopped parsley; 1 lemon

Try our delicious Butternut Squash and Bean Cassoulet recipe, straight from the Tilda Kitchen.
* Use Gluten Free stock to make this dish Gluten Free

16 - 30 Minutes
Medium
Serves 3

This recipe uses:

Wholegrain Basmati Rice

Where to buy

How to make Butternut Squash & Bean Cassoulet

Ingredients

1 pack Tilda Roasted Vegetable Steamed Wholegrain Basmati Rice
1 red onion
1 small can butter beans
150g diced butternut squash
150ml stock*
handful of fresh chopped parsley
1 lemon

How to make Butternut Squash & Bean Cassoulet

Sauté 1 finely sliced red onion in olive oil until softened.
Heat the Tilda Roasted Vegetable rice in the microwave for 2 minutes, add to pan with 1 small can drained butterbeans & 150g diced, roasted butternut squash.
Add 150ml vegetable stock and allow to absorb.
Stir through freshly chopped parsley and a squeeze of lemon.

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