The main attraction in this dish is the bean cassoulet. A really posh word for a stew type thing basically.
I have featured this bean cassoulet on the blog before recipe here if you fancy a nose. This time around I added a small tin of chickpeas, to add a crunchy type texture to the dish.
I make a big batch most weeks, and freeze, I then add it to wraps, jacket spuds, rice etc.
As I get older, yup am 30 now. I am enjoying more meat free dishes in my diet, and this is one of my favourites. Not particularly the right time of year for butternut squash, but ya know it’s tasty, and thinking about it I eat it all year round, actually more so in the summer, as it is lighter, and less stodgier than potatoes.
I simply slice a whole butternut squash in half, scoop the seeds out and roast in a hot oven for 40 minutes. I add the bean cassoulet, and mix some pesto with extra light mayo, and drizzle over with fresh parsley and sliced chilli’s, and hey presto that’s it all done and dusted.
On Weight Watchers this comes in at 10 Smartpoints, for both pieces.
Do you think you will try? What is your favourite veggie dish?