Roasted Butternut with Green Beans with Beatrix Chenin Blanc

Serves: 4 | Prep Time: 15 minutes | Cook Time: 35–40 minutes

Ingredients:

  • 1 medium butternut, peeled and cubed
  • 250g green beans, topped and tailed
  • 3 tbsp olive oil
  • 1 tbsp honey (optional, for a touch of sweetness)
  • 2 cloves garlic, finely chopped
  • 1 tsp dried thyme (or fresh if you have)
  • Salt and black pepper, to taste
  • Juice of ½ a lemon
  • Optional: crumbled feta or toasted almonds for serving

Instructions:

  • Preheat the oven
  • Set your oven to 200°C (180°C fan).
  • Roast the butternut
  • Place the butternut cubes on a baking tray.
  • Drizzle with 2 tablespoons of olive oil, season with salt, pepper, and thyme.
  • Toss well to coat.
  • Roast for 25–30 minutes, turning halfway, until soft and caramelised on the edges.
  • Prepare the green beans
  • While the butternut is roasting, bring a pot of salted water to a boil.
  • Blanch the green beans for 3–4 minutes until just tender but still bright green.
  • Drain and set aside.
  • Combine and flavour
  • In a pan, heat the remaining 1 tablespoon olive oil.
  • Add the garlic and sauté for about 1 minute until fragrant.
  • Add the green beans and toss for 2–3 minutes.
  • Stir in the roasted butternut.
  • Finish the dish
  • Drizzle with lemon juice and honey (if using).
  • Toss gently to combine all the flavours.
  • Serve

Transfer to a serving dish and top with crumbled feta or toasted almonds if you like a bit of texture.