• 1 Butternut Squash – deseeded and cut into chunky 4cm pieces
• 200g Shallots, peeled and halved
• 1 Whole Garlic Bulb, halved
• 1 tbsp freshly chopped Rosemary
• 1 tin Cooked Butterbeans
• 150g Kale, stripped from the stalked and roughly shredded
• 1 Lemon
• 2 tbsp Green Pesto
• Olive Oil
• Salt & Pepper

1. Preheat your oven to 190ºC/Gas 5.

2. Throw the squash into a large roasting tray along with the shallots, garlic and a few tablespoons of olive oil. Season generously and roast for 30-35 mins, until tender – stirring in the rosemary halfway through.

3. After you have added the rosemary to the roasting tray, tip the butterbeans, along with the liquid in the tin, into a medium saucepan. Season cautiously with salt, checking to see if they are already seasoned first. Bring up to a gentle simmer and cook for 10 mins until they are heated through and the liquid is reducing. Add the shredded kale and cook for a further 5-6 mins until it is wilted and tender.

4. Remove the squash from the oven. Tease the softened garlic cloves from their skin and coarsely mash them with a fork. Fold the garlic into the beans along with the pesto and a squeeze of lemon. Taste and tweak the beans to your liking with salt, pepper and more lemon.

5. Serve the beans in shallow bowls topped with the roasted squash and shallots.Serves 2