A filling and nourishing dish featuring sweetcorn, pumpkin, spinach and leek. Coconut cream and vegetable stock provide moisture and a self-made sauce.
One dish required.
1 cup fresh sweetcorn kernels
4 garlic cloves, finely chopped
3 cups butternut squash cubes
4 cups finely chopped spinach
1 leek, finely chopped
3 Tbsp olive oil
¾ cup coconut cream
½ cup vegetable stock
Salt and pepper
To serve
2 avocados, cut into chunks
½ fresh red chili, finely chopped
Salt and pepper
1
Preheat the oven to 400 degrees fahrenheit and have a glass dish waiting by (the kind you would use to make lasagne)
2
Combine all ingredients in your awaiting dish, slip into the preheated oven and bake for about 40 minutes or until bubbling, and the pumpkin is soft and tender
3
Serve hot, with avocado and chili on top or on the side
Nutrition Facts
6 servings
Serving size
- Amount per serving
- Calories280
- % Daily Value *
- Total Fat 21g27%
- Total Carbohydrate 23.4g9%
- Protein 3.3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1 cup fresh sweetcorn kernels
4 garlic cloves, finely chopped
3 cups butternut squash cubes
4 cups finely chopped spinach
1 leek, finely chopped
3 Tbsp olive oil
¾ cup coconut cream
½ cup vegetable stock
Salt and pepper
To serve
2 avocados, cut into chunks
½ fresh red chili, finely chopped
Salt and pepper