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
My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!
— Vanda Murray
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