Roasted Squash, White Bean Puree and Pesto
A truly hearty feast that features all we love about cooking with more plants. From olive oil, to butter beans, basil to squash, garlic to pinenuts...this little beauty has it all.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C/180°C fan. Cut the squash into quarters and scoop out the seeds. Then into wedges or batons roughly the same size. You should end up with around 16-20 pieces of chunky squash (if cooking for 4)
Step 2
Line a tray with parchment or foil and lay in the prepared squash. Cut the garlic bulb in half across it's middle. Lay half of the bulb onto a small sheet of foil before drizzling with oil and wrapping it up tight. Place the wrapped garlic among the squash. Drizzle the squash with a little olive oil, half of the picked rosemary and a drizzle of runny honey (or maple syrup). Season well with salt and pepper and toss together before roasting the tray in the oven for 25-30 minutes.
Step 3
Remove the garlic from the tray of squash, turn up the oven to 210°C fan and pop the squash back in for a further 10 mins to caramelise.
Step 4
Pour a final splash of olive oil into a medium-size saucepan. Once hot, add the remaining picked rosemary and cook for 10-15 seconds to infuse the oil. Add the jarred butter beans (or tinned white beans), plus their stock and the vegetable stock. Bring to a simmer to cook for 5-10 minutes before removing from the heat. Remember to stir as the beans could stick.
Step 5
Remove the squash from the oven once tender and caramelised. Squeeze the roasted garlic cloves from their skins into the simmering beans and blend until smooth in a liquidiser or stick blender. Add a splash more stock if needed. You are looking for the mixture to be a thick, dropping consistency. Return the puree to the pan and allow to heat through a little.
Step 6
Spoon the bean puree onto plates and spread it out using the back of a spoon, top with the roasted squash, soon over the fresh pesto and grate on a final flourish of Italian style hard cheese.
- Ingredients
- Based on 4 servings
-
0.5 Garlic Bulb, cut in half across the equator 1x Sainsbury's Garlic -
2 tsp Honey 1x Sainsbury's Runny Honey 340g -
570g Jarred Butter Beans, or white beans 1x Bold Bean Co Queen Butter Beans 570g -
50 ml Vegetale Stock, add more if needed to adjust consistency 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
0.5 Lemon, juice and zest 1x Sainsbury's Lemons -
2 tbsp Rosemary, picked and chopped 1x Sainsbury's Fresh Packed Rosemary 20g -
1 Butternut Squash, deseeded and cut into chunky wedges 1x Sainsbury's Butternut Squash Loose -
4 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
15g Italian Hard Cheese, grated 1x Stamford Street Co. Italian Hard Cheese 200g -
140g Fresh Pesto 1x La Famiglia Rana Genovese Basil P.D.O. Pesto 140g -
Maldon Salt to taste, 1x Maldon Sea Salt Flakes 250g