Butternut and Butter Bean Bake

Preparation

1. Start by chopping all your veg and preheating your oven to 200ºC.

2. Add your squash, aubergine, garlic and red onions to a large roasting tray with a good glug of oil, some salt and pepper and the dried thyme.

3. While that roasts initially for 20 minutes, in a mixing bowl, pour one tin of butter beans along with half its water. Use a fork to mash them up to make a paste.

4. After the veg has had 20 minutes, add the butter bean purée and give a good mix up. Add the other drained tin of butter beans and pop back in the oven for another 20 minutes.

5. Finely chop your parsley and zest your lemon. Chop them together and add half of this mix to your soy yoghurt, along with half of the lemon juice and some seasoning.

6. Add your kale to wilt for the final five minutes and then serve up! Drizzle the yoghurt sauce over or serve on the side. Sprinkle your parsley and lemon zest blend across the bake and enjoy with the final squeeze of lemon and scoop up with the bread.