Food: Chipotle sweetcorn and butternut squash with mexican rice

I have been thinking about making this for too long and putting it off. Honestly now I wish I hadn't waited all of this time as it was sooooo good.

I think the faffiness of buttnernut squash puts me off sometimes and because I find it hard to chop I avoid it, but, if you roast it slightly first it just melts away.

This is a one tin recipe that you can throw everything in and then walk off and do something else, perfect for mid week and it was unbelievably tasty!

Ingredients:

corn on the cobs (enough for one per person)

1 butternut squash (skin on cute into thin slices)

1 tin beans (we used pinto beans but black beans, or most other will work)

1 red onion chopped finely

Add a good dollop of smokey chipotle paste

a large sprinkling of chipotle chilli flakes

Then put it in the oven for 45 minutes. Meanwhile we cheated with microwave Mexican rice but it can easily be adapted if you just take plain white, rice, add turmeric, cumin, and some cayenne spices. Basically anything goes and it's so easy to do. Add a good dollop of natural yoghurt and a sprinkle of feta if you have it for extra comfort.

The corn on the cob was juicy beyond believe but with a lovely smokey chargrilled flavour, the squash melts in the mouth, the beans add some texture and rice is filling and spicy.

I think we have found a new favourite mid week meal. Let me know if you give it a try.