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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!
*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.