Roasted Squash with Curried Coconut Yog and Marinated Beans - The Coconut Collab

Ingredients

• 1.2kg of mixed squash
• 2 tablespoons garlic infused olive oil
• ½ teaspoon salt
• 1 400g tin of butter beans, drained and rinsed (for lower FODMAP) or 325g jar
• 1 bunch spring onions (I used green tops only), finely chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 60g olive oil
• Juice of ½ a lemon
• 3 slices gluten-free bread
• 30g chunky dried coconut, roughly chopped
• 1 teaspoon dried chilli flakes
• Zest of ½ a lemon
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 2 teaspoons ground garam masala
• 1 teaspoon ground turmeric
• ¼ teaspoon salt
• 1 350g pot of Coconut Collaborative coconut yogurt
• Small bunch of coriander, leaves picked