My vegetable supplies were getting low after the shopping I did almost a week ago. But I reckon they will last at least another 4 days with store cupboard ingredients. I still hadn't used the butternut squash, so I peeled, deseeded and cut it up and popped it in the oven to roast, which intensifies its sweet flavour. All I had to do was decide on what I was going to do with it once it had roasted. I'd tried Angela's roasted butternut squash and black bean burritos before, which were tasty so I thought I'd try the same combination in a fajita and it worked.
I served the fajita with Mexican rice and homemade guacamole. I was stuffed!