An easy recipe to enjoy in the autumn or winter from Nigel Slater.
- 1 kg small pumpkin or onion squash
- 50 ml groundnut or vegetable oil
- 2 medium onions
- 8 sprigs thyme
- 750 ml vegetable stock
- 1 x 400g can Butter Beans
- Slice the pumpkin or squash in half and scoop out the seeds and fibres. Cut each half into thick segments, as if you were slicing a melon.
- Warm the oil in a baking dish over a moderate heat, place the segments cut side down and fry until the underside is golden brown, a matter of 5 minutes, then turn and cook the other side.
- While the pumpkin browns, peel and halve the onions then slice each half into six pieces. Lift the pumpkin from the dish and set aside.
- Put the onion into the hot oil and cook for 10 minutes or so, stirring regularly, until it is soft and pale gold. Add the thyme sprigs, a little salt and some ground black pepper. Set the oven at 200C/gas mark 6.
- Return the pumpkin to the dish, then pour in the vegetable stock and bring to the boil. Lower the heat, cover with a lid, and leave to simmer for 20 minutes. Drain the beans then add them to the stock.
- Replace the lid and transfer to the oven, leaving it to bake for 45 minutes.
- For the final 10 minutes of cooking, remove the lid. Serve in shallow bowls, ladling the thyme-scented stock over the slices of pumpkin and spoonfuls of beans.
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