1 Butternut Squash

400g can of Butterbeans

100g Spinach

Juice and Zest of 1 Lemon

3tbsp Extra Virgin Olive Oil

Pink Himalayan Salt & Pepper


  • Whack the oven on to 180°C
  • Chop the Squash into bite sized pieces and roast for 50 minutes with 1tbsp of Oil
  • Drain and rinse the Butterbeans and add them to a serving bowl with the other ingredients
  • Add the roasted and cooled Squash, combining everything together, then dig in!

Serves: 4