Preheat the oven to 200C.

Add the beans to a blender or food processor with 4 tablespoons of their stock, along with one of the garlic cloves*, chopped herbs, the juice of 2 lemons and 2 tablespoons of olive oil. Blend and check for seasoning and add a splash of water to loosen if necessary. *If you don’t like a strong garlic flavour, try roasting the garlic first before blitzing it in the puree.

Slice the squash in half and scoop out the seeds (see chefs note). Slice the squash, width ways, into wedges. Place the squash wedges onto a baking tray and drizzle generously with olive oil and season well with salt. Toss well to coat. Roast for 40 minutes until the squash has cooked through and is slightly caramelised. Turn the pieces half way through to ensure they get an even roast.

To make the topping, heat a small saucepan over a low-medium heat with 1 tablespoon of olive oil. Crush the remaining garlic clove and add to the oil. Cook for 2-3 minutes until softened and fragrant.

.Stir in the chilli flakes. Add the butter and allow to melt, stirring gently. Once the butter has melted, add the chopped pistachios and continue to stir to another minute or so. Switch off the heat and stir through the chopped mint. To serve, spoon the bean puree onto a large serving plate. Arrange the roasted squash on top and drizzle over the chilli, mint and pistachio butter.