Published 24th February 2025
Recipe: Creamy beans with roasted squash and crispy sage
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These delicious creamy beans with roasted squash and crispy sage pack in around half of your daily fiber requirement in a single serving.
As well as supporting your gut health, eating adequate fiber is linked to a reduced risk of diseases, including diabetes, stroke, and heart disease, by helping to regulate your blood sugar, lower cholesterol, and reduce inflammation.
Ingredients
Serves 2
1 small to medium squash — any orange flesh variety will work (acorn, crown prince, butternut, kabocha, etc.)
1 jar or tin of white beans
1 shallot, finely chopped
1 clove garlic
1 lemon
1 red chili
2 tbsp ricotta
2 tbsp apple cider vinegar
1 tsp extra virgin olive oil
handful of fresh sage leaves
handful of roasted hazelnuts
salt and pepper to taste
Instructions
Preheat your oven to 370 F (190 C)
Slice your red chili and place in a bowl with enough apple cider vinegar to cover and set aside.
Chop your squash into segments and lay onto a lined baking tray with a drizzle of olive oil, salt, pepper, and half your sage leaves. Place in the oven for ~30 minutes until soft and caramelized.
Meanwhile, gently fry your remaining sage leaves in olive oil until crispy, making sure not to crowd the pan. Remove from the pan and lay onto a piece of kitchen paper to drain.
Add the finely chopped shallot to the pan and cook for around 5 minutes. Add in the garlic and cook for 30 seconds before adding the beans along with their liquid.
Chop 1/4 of the roasted squash and add to the beans along with some more water if needed and cook for 5 more minutes.
Grate the lemon zest into the ricotta along with a pinch of salt and pepper and combine using a whisk.
Finish the beans with a squeeze of lemon juice and check the seasoning, then spoon onto a plate and top with the pieces of roasted squash, pickled chilis, crispy sage, hazelnuts, and whipped ricotta.
Enjoy!
