Butternut Squash Bean-Otto
by Bold Bean Co
All the flavours of a banging risotto but on the table in a fraction of the time! This butternut squash bean-otto is oh so simple but is such a comforting dish. The squash gets roasted until golden and caramelised, tumbled into the base of our super soft white beans.The mix of soft + sweet squash, crunchy pine nuts and crispy sage mushrooms is PERFECT. Topped with a hearty sprinkle of parmesan, you'll tick all the boxes of that risotto craving but with SO much more goodness. Your tummy will thank you. Serve with some fresh lemony rocket salad and some warm ciabatta bread.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 180C. Tumble the squash chunks into a roasting dish and toss with a little olive oil, salt and pepper. Roast for 30-35 minutes until caramelised, flipping the squash chunks half-way through to prevent sticking.
Step 2
In a large pan (make sure it’s big enough as we’ll use this for the base of the dish later on), heat half the olive oil over a medium heat. Once hot, add the sage leaves and fry until crispy, tossing often, for roughly 30-50 seconds. Set aside in a small bowl to use as garnish for later.
Step 3
In the same pan, heat the remaining olive oil over a medium heat. Add the onions and cook for 10-12 minutes until softened, stirring often. Then, add the garlic and fry for 1 minute until fragrant. Increase the heat to high, add the white wine and cook off until the wine has completely evaporated. Reduce the heat.
Step 4
Add the white beans to the pan with their bean stock (or tinned beans with veg stock) and stir to combine. If it’s looking too thick, loosen with a bit of veg stock and continue bubbling, but because the beans are cooked, you don’t want them to soften further and lose their bite. Leave to simmer on a low heat.
Step 5
Once the squash is cooked, remove from the oven. Set aside half of the squash chunks and add the rest to a blender with the veg stock and blitz to a smooth puree. Add both the squash chunks and puree to the beans, gently fold to combine (you don’t want to squash chunks to break). Add about ¾ of the parmesan and season with salt to taste and cracked black pepper. If serving with ciabatta, warm through in the oven, if you like.
Step 6
Stir through a knob of butter to finish, if desired, for an extra glossy finish. The mixture should have reached a creamy consistency, similar to a risotto, but if it’s still a little watery, let it bubble away for a few minutes to thicken. Equally, if it’s looking to thick, add some veg stock to loosen to your desired consistency.
Step 7
Serve the bean-otto into bowls. Top with the crispy sage, toasted pine nuts and extra parmesan. Finish with a squeeze of lemon or some fresh rocket dressed in lemon and olive oil and serve with ciabatta, if using.
- Ingredients
- Based on 4 servings
-
4 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 1L -
2 Garlic Cloves, roughly chopped 1x Sainsbury's Garlic -
1 Ciabatta Loaf, warmed 1x Sainsbury's Stonebaked Ciabatta Bread, Taste the Difference 400g -
100ml Dry White Wine 1x Sainsbury's House Sauvignon Blanc (Small bottle) 18.7cl -
1 Jar Organic White Beans, with their bean stock 1x Bold Bean Co Organic White Beans 570g -
50ml Veg Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
Fresh Rocket Salad, dressed in lemon and olive oil 1x Sainsbury's Wild Rocket 60g -
1 Butternut Squash Or Pumpkin, peeled and chopped into medium sized chunks 1x Sainsbury's Butternut Squash Loose -
1 Lemon 1x Sainsbury's Lemons -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
50g Pine Nuts 1x Sainsbury's Toasted Pine Nuts 100g -
20g Fresh Sage, leaves kept whole 1x Sainsbury's Fresh Packed Sage 20g -
1 Onion, roughly chopped 1x Sainsbury's Onions Loose -
50g Veggie Parmesan, plus extra to serve, or vegan alternative 1x Stamford Street Co. Italian Hard Cheese 200g -
1 Knob Butter, or vegan alternative 1x Sainsbury's British Butter, Salted 250g