Pumpkin, red onion and butter bean roast
by River Cottage
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
Great vegetables & you can fine tune your vegbox to suit. Eating more seasonally & organic, so much better for the environment. Weekly newsletter helps understand organic farming & I’m happy supporting a local farmer.
— Nancy, Bradwell on Sea
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