About this recipe:Quickly roasted squash, red onions and courgettes are tossed in an orange and cardamom glaze for extra sweetness, then mixed with butter beans and topped with crème fraîche. Serve with crusty bread. Delicious!
2 red onions
1 butternut squash, about 750g, peeled and cut into 1.5cm chunks
2 tbsp olive oil
2 courgettes, cut into 1cm slices
4 small sprigs of fresh thyme
6 cardamom pods
1/2 tsp light muscovado sugar
4 tbsp orange juice
2 tsp balsamic vinegar
400g can butter beans, drained and rinsed
100g half-fat crème fraîche
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Method Prep:10min › Cook:20min › Ready in:30min
Prepare the vegetables: Preheat the oven to 230°C (210°C fan oven), gas 8 and put in a large nonstick baking tray to heat. Cut each onion into eight wedges. Put the chunks of squash and the onions into a bowl and drizzle over 1½ tbsp oil. Add a little seasoning and toss the vegetables with your hands or a large spoon to coat.
Roast the vegetables: Take the tray out of the oven and tip the vegetables onto it, spreading them out in a single layer. Roast for 10 minutes. Meanwhile, put the courgettes into the bowl, add the thyme and drizzle with the remaining oil. Toss with your hands to coat. Set aside.
Make the glaze: Crush the cardamom pods using a pestle and mortar or the end of a rolling pin. Discard the pods and grind the seeds using the pestle and mortar, or in an electric grinder, until fairly fine. Mix the seeds in a small bowl with the sugar, orange juice and vinegar. Turn the vegetables, then add the thyme-coated courgettes and butter beans. Drizzle everything with the glaze mixture. Roast for 10 minutes more, or until the vegetables are tender and lightly charred.
Complete the dish: Remove the vegetables from the oven and spoon into a warmed serving dish or on to individual plates. Top the hot vegetables and butter beans with small spoonfuls of crème fraîche before serving.
*For butternut squash, use pumpkin, kabocha or onion squash. *For courgettes, use green peppers.
Roast 200g ready-washed baby new potatoes, quartered, and an extra 1/2 tbsp olive oil with the squash.