Roast pumpkin and butter beans

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(3)
Main Meals (Dinners)|Vegetarian
4 peopleServes
4
Prep   15 min
Cook   70 min
  • Butternut pumpkin, 1¼ kg(s), ends trimmed, quartered lengthways, seeds and skin left on
  • Garlic, 2 bulb(s), skin removed, halved horizontally
  • Olive oil spray, 1 spray(s)
  • Fennel seeds, 2 tablespoon(s)
  • Butter beans, canned, drained, 900 g, drained, rinsed canned butter beans
  • Asparagus, 2 bunch(es), trimmed and thickly sliced diagonally
  • Baby spinach, ½ cup(s)
  • Olive oil, extra virgin, 1 tablespoon(s)
  • White wine vinegar, 80 ml
  • Chives, 2 tablespoon(s), finely chopped

Method

Place the pumpkin wedges, skin-side down, side by side in a large heavy-based baking dish. Nestle the garlic, cut side up, around the pumpkin. Lightly spray with olive oil, sprinkle with fennel seeds and season with freshly ground black pepper. Roast for 1 hour or until tender and golden.

Add the butter beans and asparagus to the dish and lightly spray with olive oil. Roast for a further 10 minutes or until the beans are heated through and the asparagus is just tender.

Divide among serving plates and scatter over the baby spinach leaves.

Combine the olive oil, vinegar and chives in a small jug and season with freshly ground black pepper. Pour over the dressing and serve.

Tips: You will need five 400g tins of butter beans for this recipe. Leftover beans can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables4.5
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories463
Protein27.1 g
Total fat8.9 g
- Saturated fat2.4 g
Total carbohydrates60.1 g
- Total sugars20.5 g
Fibre26.3 g
Sodium668 mg

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