Name: Braised Beans With Roasted Squash + Sage
Cook time: 50 min
Total time: 50 min
Yield: 3-4
Ingredients: 1 pumpkin or squash of choice (roughly 1kg), deseeded and sliced into chunky wedges; 4 tbsp olive oil; 1 tsp runny honey or maple syrup; 2 garlic cloves, crushed; 1 rosemary sprig, leaves picked + finely chopped; 1 jar of Queen Butter Beans, with their bean stock; 200ml white wine; 200ml vegetable/chicken stock or water; 2 tbsp finely chopped parsley leaves; ½ tsp freshly grated nutmeg; 1 tbsp salted butter, or vegan alternative; A small handful of fresh sage leaves (roughly 10 leaves); Grated parmesan, to serve - or vegan alternative

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-braised-beans-with-roasted-pumpkin-sage-boldbeanco

V G Ve*

Rated 5.0 stars by 1 users

Braised Beans With Roasted Pumpkin + Sage

Bre Graham

Show squash some love in this stand out dish, very kindly shared by food writer Bre Audrey Graham from her cookbook, Table for 2. The squash is roasted until soft and caramelised, beans get tumbled in and it's served with sage + parmesan. Delicious flavours of Autumn.

Feeds: 3-4

Takes: 50 minutes

Ingredients

1 pumpkin or squash of choice (roughly 1kg), deseeded and sliced into chunky wedges
4 tbsp olive oil
1 tsp runny honey or maple syrup
2 garlic cloves, crushed
1 rosemary sprig, leaves picked + finely chopped
1 jar of Queen Butter Beans, with their bean stock
200ml white wine
200ml vegetable/chicken stock or water
2 tbsp finely chopped parsley leaves
½ tsp freshly grated nutmeg
1 tbsp salted butter, or vegan alternative
A small handful of fresh sage leaves (roughly 10 leaves)
Grated parmesan, to serve - or vegan alternative

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
Heat the oven to 180°C fan (400°F/Gas 6). Toss the pumpkin or squash in 2 tablespoons of olive oil, place in a large roasting tray and roast for 35 minutes, until tender. In the last 5 minutes of roasting, cover the pumpkin with a good drizzle of honey and season with salt and pepper. Put the pumpkin back in the oven to caramelize a little, then leave to cool.
step 2
Five minutes before the pumpkin is ready, pour 2 tablespoons of olive oil into a large pan over a medium-low heat and add the garlic and rosemary. Let them sizzle in the oil until fragrant. Add the beans and stir to coat them in the flavoured oil. Increase the heat to high and pour in the wine and stock. Let it cook off for a couple of minutes to reduce slightly.
step 3
Turn the heat down a little and tip in the roasted pumpkin, put the lid on and simmer for 15 minutes, until the liquid has reduced a little more. You can use a wooden spoon to crush some of the beans and pumpkin to help thicken the sauce. Add the parsley and nutmeg, then season with salt and pepper to taste.
step 4
In a small frying pan, melt the butter over a medium heat. Add the sage and cook until the leaves crisp in the browning butter, roughly 2 minutes
step 5
When you’re ready to eat, tip the beans onto a large serving platter or into bowls and drizzle over the sage butter. Finish with a generous amount of grated parmesan.