Butternut Squash & Bean Cassoulet
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
How to make Butternut Squash & Bean Cassoulet
Method
Ingredients
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
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Sauté 1 finely sliced red onion in olive oil until softened.
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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.
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Add 150ml vegetable stock and allow to absorb.
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Stir through freshly chopped parsley and a squeeze of lemon.
