1 large or 2 small pumpkin, butternut, or crown
(about 1kg in total)
4 red onions
1 garlic bulb
4 tbs extra virgin olive oil or canola oil
400g cooked butter beans (or cannellini or borlotti beans, drained and rinsed if from a can)
2 tablespoons chopped sage
Sea salt and freshly ground black pepper
Preheat oven to 190°C Halve the pumpkin. Peel and scoop out seeds, then cut the flesh into 3–4cm chunks. Put these in a large roasting tin.
Peel the onions. Leave 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 pumpkin.
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 a 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.
SOUP: Any significant leftovers can be whizzed up with a little stock to make a hearty soup (squeeze unpeeled garlic cloves out of their skins before puréeing)
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