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Butternut Squash Bean-Otto
All the flavours of a banging risotto but on the table in a fraction of the time. Half the squash is blended to really enhance the flavour + creaminess along with our ALSO INCREDIBLY CREAMY Organic White Beans. Toasted pine nuts + crispy sage add a good crunch which all bean-ottos crave.
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Butternut Squash Bean Otto
Rated 4.8 stars by 29 users
Servings
3-4
Cook Time
45 minutes
Author:
Bold Bean Co
All the flavours of a banging risotto but on the table in a fraction of the time. Half the squash is blended to really enhance the flavour + creaminess along with our ALSO INCREDIBLY CREAMY Organic White Beans. Toasted pine nuts + crispy sage add a good crunch which all bean-ottos crave.
Ingredients
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1kg butternut squash or pumpkin, peeled, deseeded and chopped into medium sized chunks
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4 tablespoons olive oil
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50 g pine nuts
- 20 g fresh sage, leaves kept whole
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1 onion, roughly chopped
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2 garlic cloves, roughly chopped
- 100 ml dry white wine
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1 jar of Organic White Beans with their bean stock
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50 g parmesan, plus extra to serve, or vegan alternative
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A knob of butter, or vegan alternative
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A fresh rocket salad, dressed in a lemon juice + olive oil
- Lemon wedges, to serve
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Ciabatta bread
Serving Suggestions
Directions
Preheat the oven to 180C. Tumble the squash chunks into a roasting dish and toss with olive oil, salt and pepper. Roast for 30-35 minutes until caramelised, flipping the squash chunks half-way through to prevent sticking.
Tip the pine nuts onto a roasting tray and toast for 6-8 minutes or until golden, checking often to stop them from burning.
In a large pan (make sure it’s big enough as we’ll use this for the base of the dish later on), heat 2 tablespoons of 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.
In the same pan, heat another tablespoon of 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.
Add the white beans to the pan with their bean stock and stir to combine. Fill the bean jar ¼ with water, give it a shake, and add that in too (this will act as a stock!). Continue bubbling for a couple more mins, but because the beans are cooked, you don’t want them to soften further and lose their bite.
Once the squash is cooked, remove from the oven. Set aside half of the squash chunks and add the rest to a blender with 50ml water or 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.
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, or to your desired consistency.
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 + olive oil.
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