A very simple and tasty seasonal dish, bringing the usual autumnal vegetables together. I used a late bloomer courgette in this recipe, it was given the perfect send off being included in this dish. Use as a side or perfect for a warming bowl of sweet, earthy autumnal goodness.
4 red onions, outer skin removed and sliced into quarters
1 or 2 courgettes (optional), sliced
5 medium-sized carrots, scrubbed and chopped into small chunks
2 beetroot, chopped into small chunks
1 winter squash, chopped into large chunks
Dried runner beans, large handful, soaked overnight.
1 tbsp rape seed oil (olive oil if preferred)
Add the soaked runner beans to a pan of boiling water, turn the heat down and simmer for approximately 1 hour, keep checking beans for softness using a fork and top up pan with extra water if the level falls too low. Drain, cover and put aside.
Add the prepared onions, carrots, courgette, squash and beetroot to a roasting dish, drizzle with oil and place in a hot preheated oven. Roast for approximately 30-40 minutes or until the onion has begun to caramelise.
Mix together with the cooked beans, add a sprinkling of sea salt and serve.