Swap beans on toast for an even speedier one-pan roast on busy days

If your calendar is packed with morning workouts, working lunches and evenings sipping mulled wine outside with friends, you could probably do with having some hearty, pre-prepped food on hand. But before reaching for a tin of Heinz, try this veg-loaded homemade baked beans recipe instead.

It’s packed with roasted butternut squash, which is full of beta-carotene – a form of vitamin A responsible for producing white blood cells for a healthy immune system. The chickpeas are also packed with iron for an energy boost to keep you going throughout the holidays. And we almost forgot the best bit: the garlic and paprika seasoning that tastes even better when eating leftovers the next day. Hey, just because 2020 slowed down doesn’t mean you have to. 


1 butternut squash, peeled and cut into 1cm cubes

2 medium onions, peeled and diced

2 cloves of garlic, crushed

200g mushrooms, roughly diced

1 x 400g tin of chickpeas, drained and rinsed

3 tablespoons olive oil

3 teaspoons smoked


1 x 400g tin of chopped tomatoes

Sea salt and freshly

Ground black pepper


  1. Preheat the oven to 200°C/180°C fan.
  2. Put the squash, onions, garlic and mushrooms into a large roasting tray, along with the chickpeas.
  3. Drizzle with a little olive oil and sprinkle the smoked paprika on top. 
  4. Use a large spoon to mix everything well, ensuring that the vegetables and chickpeas are evenly covered with the paprika oil.
  5. Bake for 30 minutes, stirring halfway through, until everything starts to soften and caramelise at the edges. 
  6. Add the tinned tomatoes and stir through. Then return the tray to the oven for another 10 minutes.
  7. Season with salt and pepper to taste before serving.

Recipe courtesy of Simply Good For You by Amelia Freer (Penguin)

IMAGE: Susan Bell

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