Traybakes are very popular and this recipe for an all-in-one traybake recipe combines the sweetness of butternut squash and the smokiness of BBQ mushrooms. Very tasty but not that low in carbs, so please keep this in mind should you decide to make it, as it may not be suitable for all readers.
Ingredients
Serves Two
4 tbsp. olive oil
2Â garlic cloves, crushed
1 tbsp. cumin seeds
2 tsp. hot smoked paprika
1Â red onion, roughly chopped
300 g butternut squash (prepared weight), peeled and cut into large chunks
(swap the butternut squash for sweet potato if you prefer)
4Â thyme sprigs
400 g tin mixed beans, drained and rinsed
400 g tin chopped tomatoes
4 tbsp. barbecue sauce
4Â Portobello mushrooms
3Â spring onions (scallions), sliced
Natural Yoghurt, to serve (dairy-free, if needed)
4 tbsp. olive oil
2Â garlic cloves, crushed
1 tbsp. cumin seeds
2 tsp. hot smoked paprika
1Â red onion, roughly chopped
300 g butternut squash (prepared weight), peeled and cut into large chunks
(swap the butternut squash for sweet potato if you prefer)
4Â thyme sprigs
400 g tin mixed beans, drained and rinsed
400 g tin chopped tomatoes
4 tbsp. barbecue sauce
4Â Portobello mushrooms
3Â spring onions (scallions), sliced
Natural Yoghurt, to serve (dairy-free, if needed)
Directions
1. Preheat oven 200°C (180°C fan) mark 6. Mix the oil, garlic and spices in a small bowl. Place the onion and butternut in a medium roasting tin or ovenproof serving dish, add half the spiced oil and toss to coat. Roast for 15min.
2. Meanwhile, pick the leaves from half the thyme sprigs and stir into the remaining spiced oil.
3. Stir beans, tomatoes, barbecue sauce and remaining thyme sprigs into the roasting tin with 150ml (5fl oz) water; season generously. Return to oven for 20min. Brush mushrooms all over with the reserved spiced oil, nestle into the tomato/bean mixture and cook for 15-20min until tender. Scatter over spring onions and serve with yoghurt (regular or dairy-free), if you like.
From idea seen here
2. Meanwhile, pick the leaves from half the thyme sprigs and stir into the remaining spiced oil.
3. Stir beans, tomatoes, barbecue sauce and remaining thyme sprigs into the roasting tin with 150ml (5fl oz) water; season generously. Return to oven for 20min. Brush mushrooms all over with the reserved spiced oil, nestle into the tomato/bean mixture and cook for 15-20min until tender. Scatter over spring onions and serve with yoghurt (regular or dairy-free), if you like.
From idea seen here
Other Traybake recipe suggestions
Chicken Kyiv (Kiev) Traybake – see here
Sausage, Squash and Apple Traybake – see here
Other butternut squash recipe suggestions
Butternut Squash Soup – see here
Pork and Squash Casserole – low carb – see here
~ enjoy your day ~
Dear reader, a variety of recipe ideas are within this blog, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
