Omnia Roasted Squash, Vegan Mash with Mango, lime & Chilli Dressing
Some really yummy dishes can be created from ingredients that do not need to be refrigerated.
This meal has some simple but really tasty elements.
Roasted butternut squash & Cavolo Nero, served with vegan 'cheesy' mash & Mango, lime & chilli dressing
Peel the butternut squash and cut into 2cm cubes. Peel and cube the potatoes.
Put the potatoes in a pan of water and bring to the boil, leave to cook for 20 minutes or until soft
Meanwhile coat the cubed butternut squash in a small amount of oil and sprinkle with the cumin and paprika. Season with salt & pepper
Place the squash into the Omnia oven and roast over a medium heat for around 20 minutes
While the squash and potatoes are cooking make the dressing. To make this blend the mango, apple cider vinegar, a dash of oil and the juice of the lime. Add as much chilli as you like depending on the spice level required.
After 10 minutes add the cavolo nero to the butternut squash and cook for a further 10 minutes.
When the potatoes are soft, pour away the water and mash. Add vegan butter and cheese plus seasoning.
Place the mash on the plate. Place the roasted butternut squash and cavolo nero on the top. Drizzle the dressing and voila!