This coconut and squash traybake is the ultimate one-pan comfort meal. Creamy, fragrant, and full of flavor, it’s an easy way to turn simple ingredients into a cozy plant-based dinner. Perfect for busy weeknights with minimal prep and maximum payoff.
Ingredients
- 1 medium butternut squash peeled, deseeded and cut into 3cm (1in) cubes (about 500g/ 1lb 2oz prepared weight)
- Handful of green beans trimmed
- 200 g (7oz) basmati rice
- 400 ml (14fl oz) canned full-fat coconut milk
- 1 tbsp mild curry paste ensure dairy free
- Generous pinch of sea salt
Instructions
- Preheat the oven to 180°C/350°F/gas mark 4.
- Arrange the butternut squash and green beans in a deep roasting tin and scatter in the rice.
- In a jug, mix 200ml (7fl oz) cold water with the coconut milk and curry paste until combined.
- Pour this into the roasting tin, making sure it covers all of the ingredients. Cover with foil, then bake in the oven for 40–45 minutes until the squash is tender.
- Remove from the oven and carefully lift off the foil. Season with sea salt before serving.