A meat free loaf packed with flavour from butternut squash, leeks and beans, make two loaves and freeze one for another day.
I use the parchment loaf tin liners you would usually use for baking, they work really well as they are shaped. If you don't want to soak and cook your own beans you can use canned kidney or cannellini beans. This loaf freezes well, once cooled, wrap in baking parchment and foil and freeze for up to 3 months. To serve, simply thaw overnight in the fridge and reheat in the wrapping. You can also serve the loaf cold with baked potatoes and salad or use it as a sandwich filling.