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Winter vegetable recipes

Butternut recipes

Seven colours creamed spinach stuffed butternut

50 minutes

Butternut recipes

Cheesy Brussels sprout pasta bake

30 minutes

Seven colours

Green beans with stewed tomatoes

35 minutes

Salad recipes

Crunchy fried Brussels sprouts

10 minutes

Butternut recipes

Butternut and baby spinach with warm dressing

35 minutes

Gnocchi recipes

Creamy spinach-and-broad bean gnocchi

25 minutes

Cauliflower recipes

Cauliflower with mustard-cheese sauce

25 minutes

Butternut recipes

Spicy squash soup with carrot-top pesto

1 hour

Beetroot recipes

Beetroot soup with avocado toast

45 minutes

Beans recipes

Lentil-and-butternut cottage pie

1 hour

Lentil-and-butternut cottage pie

By Jacqueline Burgess

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus overnight soaking time

Cooking Time 1 hour

Ingredients

250 g Woolworths red adzuki beans, soaked overnight
2 T olive oil
2 large leeks, roughly chopped
1 carrot, peeled and diced
2 sticks celery, diced
3 garlic cloves, finely chopped
2 thyme sprigs
2 red chillies, finely chopped
1 T tomato paste
1 x 400 g can cherry tomatoes
1 cup vegetable stock
100 g red split lentils
1/2 butternut, peeled, diced and roasted
2 large sweet potatoes, peeled, cubed and steamed
100 g goat’s cheese
50 g butter
sea salt and freshly ground black pepper, to taste

Method

1. Drain the adzuki beans and place in a large saucepan. Cover with water and cook according to package instructions.
2. Heat the olive oil in a saucepan over a medium heat and add the leeks, carrot and celery. Fry until golden, then add the garlic, thyme and chillies. Cook for 2 minutes, then add the tomato paste, cherry tomatoes, stock and lentils. Simmer for 20 minutes, or until the lentils are cooked. Remove from the heat and fold through the cooked adzuki beans and roast butternut.
3. Mash the cooked sweet potato, goat’s cheese and butter together. Season to taste.
4. Pour the bean mixture into a large ovenproof dish. Top with the sweet potato mash. Bake at 200°C for 20 minutes, or until golden.

Find more warming winter veg recipes here.j

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Seven colours creamed spinach stuffed butternut

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Cheesy Brussels sprout pasta bake

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Green beans with stewed tomatoes

Crunchy fried Brussels sprouts

Butternut and baby spinach with warm dressing

Creamy spinach-and-broad bean gnocchi

Cauliflower with mustard-cheese sauce

Spicy squash soup with carrot-top pesto

Beetroot soup with avocado toast

Lentil-and-butternut cottage pie

Lentil-and-butternut cottage pie

Ingredients

Method