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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

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Rated 4.8 by 38 users.

Butternut Squash Beanotto

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. 

Feeds: 3-4
Takes: 45 minutes
V G Ve*

Ingredients

1 jar of Organic White Beans or Queen Cannellini Beans with their bean stock

1kg butternut squash or pumpkin, peeled, deseeded and chopped into medium sized chunks

4 tablespoons olive oil

50 g pine nuts

20 g fresh sage, leaves kept whole

1 onion, roughly chopped

2 garlic cloves, roughly chopped

100 ml dry white wine

50 g parmesan, plus extra to serve, or vegan alternative

A knob of butter, or vegan alternative

Serving Suggestions

A fresh rocket salad, dressed in a lemon juice + olive oil

Lemon wedges, to serve

Ciabatta bread

Shop The Recipe

Organic White Beans
Organic White Beans
570g / Bold Pack (6) £22.00

Directions

1

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.

2

Tip the pine nuts onto a roasting tray and toast for 6-8 minutes or until golden, checking often to stop them from burning.

3

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.

4

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.

5

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.

6

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.

7

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.

8

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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