Serves 4
1 large squash, such as butternut (about 1kg in total)
4 red onions
1 garlic bulb
Sea salt and freshly ground black pepper
4 tbsp extra virgin rapeseed or olive oil
400g tin butter (or cannellini or borlotti) beans, drained and rinsed
2 tbsp chopped sage
1 Preheat the oven to 190C/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.
2 Peel the onions and slice them top to toe into slim wedges, about 2cm thick at the outer edge (leave the root intact so that the layers stay together). Add to the squash.
3 Peel all the garlic cloves and add these, too. (If you’re in a hurry, just separate the cloves and give them a quick bash with the flat of a knife.)
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4 Add salt and pepper and the oil to the vegetables and mix together. Cover the tin with foil and roast for 45 minutes.
5 Remove the foil, add the beans and stir to mix with the vegetables. Return the tin to the oven, uncovered, for a further 10-15 minutes or until all the vegetables start to take on a golden brown colour.
6 Add the chopped sage to the hot vegetables and stir well. Serve with some steamed greens or a leafy green salad on the side.
Recipe extracted from River Cottage Light & Easy: Healthy Recipes for Everyday by Hugh Fearnley-Whittingstall, published by Bloomsbury on September 11 and available from the Times bookshop for £22.50 (RRP £25), free p&p, on 0845 2712134; timesbooks.co.uk