As part of my mission to reduce my food shopping spend (which too often ends up in the bin) I’m trying to use up what’s already in the cupboard. Cue the find from today’s cupboard trawl – butter beans.
Throw into the mix some fridge odds and ends – an overlooked butternut squash and some tired looking onions – and I have what I need for a squash, red onion and butter bean roast recipe from Hugh Fearnley-Whittingstall’s ‘River Cottage Light & Easy’.
Cooking time is an hour but minimal prep is needed. I did it at the same time as I roasted a chicken and had myself a different side dish for the Sunday roast – so that ticked the box for my daily #somethingnew goal as well. I was missing one ingredient – fresh sage – so I cheated with dried sage instead. (Better dried than nothing I say!)
Votes of approval came from the toddler and husband. I added a sprinkle of chilli flakes to mine but then I love an extra bit of heat. Despite being a hit with the family, we didn’t eat it all which meant it was time to get creative again the next day and knock up a leftovers lunch…I’ll come back to you soon on that one.
Want to give it a go?
Here’s the ingredients you’ll need to make this squash, red onion and butter bean roast recipe…
- 1 large or 2 small squash
- 4 red onions
- 1 garlic bulb
- 4 tablespoons extra virgin rapeseed or olive oil
- 400g tin butter beans (or cannellini / borlotti beans), drained and rinsed
- 2 tablespoons chopped sage
- Sea salt and freshly ground black pepper
Visit the River Cottage website for the recipe (click here) . And if butter beans haven’t inspired you, there are lots of other recipes and ways to love your leftovers on there too.