Published 2nd September 2024
RECIPE: Creamy Beans with Roasted Squash and Crispy Sage
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Over 90% of adults in the US and UK aren’t getting enough fibre. This dish packs in half of your daily fibre requirement (30g/day in the UK) in a single serving, supporting your gut health and helping to regulate blood sugar, lower cholesterol, and reduce inflammation.
Serves: 2
Cooking Time: 40 minutes
Plant Count: 8
Diet: Vegetarian, Gluten-Free
Fibre: 15g per serving
Ingredients
1 small to medium squash, any orange-flesh variety (acorn, crown prince, butternut, kabocha, etc.)
1 jar or tin of white beans, including liquid (400g / 14 oz)
1 shallot, finely chopped
1 clove garlic
1 lemon
1 red chilli
2 tbsp ricotta
2 tbsp apple cider vinegar
Extra virgin olive oil
A handful of fresh sage leaves
A handful of roasted hazelnuts
Salt and pepper to taste
Method
Preheat your oven to 190°C (375°F).
Slice your red chilli and place it in a bowl with enough apple cider vinegar to cover, then set aside to pickle.
Chop your squash into segments and lay them onto a lined baking tray. Drizzle with olive oil, season with salt and pepper, and scatter half of your sage leaves over the top. Roast in the oven for about 30 minutes until soft and caramelised.
Meanwhile, gently fry your remaining sage leaves in olive oil until crispy, being careful not to crowd the pan. Remove from the pan and place onto a piece of kitchen paper to drain.
In the same pan, add the finely chopped shallot and cook for around 5 minutes until softened. Add the garlic and cook for 30 seconds before adding the white beans along with their liquid.
Chop 1/4 of the roasted squash and add it to the beans. Add more water if needed, and cook for an additional 5 minutes until the beans are creamy and infused with flavour.
Grate the lemon zest into the ricotta, season with a pinch of salt and pepper, and whisk until combined.
Finish the beans with a squeeze of lemon juice and check the seasoning. Spoon the creamy beans onto a plate and top with the roasted squash pieces, pickled chillies, crispy sage, roasted hazelnuts, and whipped ricotta. Enjoy!
Tips and Techniques
Squash selection: Any orange-flesh squash will work well in this recipe, adding sweetness and depth of flavour. Butternut, kabocha, or acorn squash are great options.
Crispy sage: Frying sage leaves brings out their earthy flavour and adds a crispy texture that complements the creamy beans and squash. Be sure to fry them in small batches to keep them crispy.
Bean consistency: If your beans are too thick, add a bit more water or stock to achieve a creamy consistency. If they’re too thin, simmer uncovered to reduce the liquid.
Whipped ricotta: Whipping the ricotta with lemon zest creates a light, fluffy texture that pairs beautifully with the rich flavours of the dish. For a dairy-free option, you can use whipped silken tofu or a vegan ricotta alternative.
Storage: This dish can be stored in the fridge for up to 3 days.
FAQs
Can I use a different type of bean?
Yes! Cannellini beans, butter beans, or even chickpeas would work well in this recipe.
What can I use instead of ricotta?
For a dairy-free alternative, try using whipped silken tofu or a vegan ricotta made from nuts.
Can this recipe be made ahead of time?
Yes, you can prepare the components ahead of time and assemble them just before serving. The flavours will meld beautifully, making it even more delicious.
Is there a substitute for sage?
If you don’t have sage, fresh thyme or rosemary would also work well, though the flavour profile will be slightly different.
