Butternut Squash with Garlic-Thyme Adzuki Beans


Butternut Squash with Garlic-Thyme Adzuki Beans

Serves 4 | 20 minutes 

This not only tastes extremely good, but the orange squash and dark red beans also make it a very attractive dish. 


  • Approximately 450g/1lb butternut squash - one medium sized
  • 2 cloves garlic, crushed
  • 1 tin aduki beans, drained and rinsed OR 240g/9oz home-cooked
  • 1 tbsp olive oil
  • 2 tbsp fresh thyme or ½ tsp dried

Add just before serving:

  • 4 tbsp finely chopped fresh mint
  • 4 tbsp finely chopped fresh coriander

Serve with:

  • 1 tbsp plain soya yoghurt per person
  • 1 hot wholemeal pitta bread per person
  • Harissa paste (optional) on the side - a spicy Middle Eastern condiment.

1 Peel squash and chop into medium pieces.

2 Steam for 10-15 minutes or until just tender.

3 Heat a frying pan or wok. Add the oil and when it is hot, sauté the garlic, stirring to ensure it doesn't burn - about 1-2 minutes.

4 Add the cooked squash, thyme and aduki beans. Mix in gently, coating everything in the garlic and oil mix. Keep warm but don't allow it to cook any more.

5 Serve immediately.