Squash, Red Onion and Butter Bean Roast
Method
Preheat the oven to 190°C/Gas 5.
Halve the squash. Peel it and scoop out the seeds, then cut the flesh into 3–4cm chunks. Put these in a large roasting tin.
Peel the onions. Leaving the root intact so that the layers stay together, slice them top-to-toe into slim wedges, about 2cm thick at the outer edge. Add to the squash.
Peel all the garlic cloves and add these too (or, if you’re in a hurry, just separate the cloves and give them a quick bash with the flat of a knife).
Add salt and pepper and the oil to the veg and mix well together. Cover the tin with foil and roast for 45 minutes. Remove the foil, add the butter beans and stir to mix with the veg. Return the tin to the oven, uncovered this time, for a further 10–15 minutes or until all the veg start to take on some golden brown colour.
Add the chopped sage to the hot veg and stir well. Serve with some steamed greens or a leafy green salad on the side.
Ingredients
- 1 large or 2 small squash, such as butternut, Crown Prince or onion (about 1kg in total)
- 4 red onions
- 1 garlic bulb
- 4 tablespoons extra virgin rapeseed or olive oil
- 400g tin butter beans (or cannellini or borlotti beans), drained and rinsed
- 2 tablespoons chopped sage
- Sea salt and freshly ground black pepper
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