This is a really quick and easy dish, with minimal prep, just 1 onion to chop. Butterbeans might not be your first choice of beans, but once combined with the caramelised veg, they pick up the lovely stickiness and flavours, while providing all the health benefits.
350g bag of ready-diced butternut squash and sweet potato
1 large red onion, cut into eighths
6 cloves garlic, peeled
A squeeze of lemon juice
2 tbsp olive oil
400g can butterbeans, drained
50g feta cheese, crumbled
2 tbsp pine nuts, toasted
A handful of pomegranate seeds
Pre-heat the oven to 190°C.
Place the squash, sweet potato, onion, garlic and lemon juice in a roasting pan, season and drizzle with olive oil. Bake for 40 minutes until softened and starting to caramelise.
Add the butterbeans, giving everything a shove around with a wooden spoon to release the sticky bits. Return to the oven for a further 5-10 minutes.
Serve sprinkled with the feta, toasted pine nuts and pomegranate seeds.