Autumn Tray Bake with Green Tahini

This is a fantastic one-tray-bake weeknight dinner or something to take into work. It celebrates some of autumn’s best veg and is plant based. It’s also bloody delicious with this green tahini which is just vamping up your classic sesame seed paste into summin’a lil’more special.

Recipe for - greedy 2
GF/DF/V
Ingredients:
500g Squash, peeled and sliced thinly
1 level tsp cumin powder
1 level tsp coriander powder
4 tbsp olive oil
Sea salt and black pepper
300g mushrooms (I used girolle and white) chopped roughly into quarters
1 large garlic clove, grated
50g walnuts
200g cooked cannellini beans

For the sauce:
6 tbsp tahini paste
20g flat leaf parsley (small handful)
1/2 tsp grated garlic
6 tbsp apple cider vinegar
Zest and juice of 1 lemon
2 tbsp toasted sesame oil
4 tbsp olive oil
Pinch sugar
10 tbsp cold water, salt and pepper for seasoning

Preheat oven to 190 degrees Celsius and line a baking tray with baking parchment. Add the squash pieces and toss together with salt, pepper, 2 spices and 2 tbsp olive oil. Roast for 20 minutes until soft. Then add the mushrooms, grated garlic, crumble over the walnuts and season with a bit more salt, pepper and last two tbsp olive oil. Roast on top level for 10 mins. Then mix through the cooked beans.
While the squash cooks you can add all the sauce ingredients together and blend to a smooth consistency. Taste to check the seasoning. I found that it needed generous seasoning to bring out the flavours. Serve roast veg with a few leftover parsley leaves and a sprinkle of sesame seeds.