Butternut Squash & Bean Cassoulet
From Tilda Kitchen
- 0 - 30 Minutes
- Serves 3
Try our delicious Butternut Squash & Bean Cassoulet recipe, straight from the Tilda Kitchen.
* Use Gluten Free stock to make this dish Gluten Free
1 red onion
1 small can butter beans
150g diced butternut squash
handful of fresh chopped parsley
- 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.