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Roasted Squash, Pureed Garlicky Borlotti Beans + Fried Sage
Borlotti beans are SO super creamy and therefore blend SO well into a thick, yet silky dip to take on any toppings. Here we've got them loaded with roasted squash and crispy sage - the ultimate flavours to be celebrating during Autumn. This is good with something sharp alongside: a bright pickled cabbage, or dressed salad, or just a squeeze of lemon.
HUGE thanks to the legend that is Isabella who let us share this #beanspo on our website for all you champs to enjoy. Isabella creates loads of amazing recipes, check them out on their instagram here.
Roasted Squash, Pureed Garlicky Borlotti Beans + Fried Sage
Rated 5.0 stars by 1 users
Servings
4
Cook Time
40 minutes
Author:
Bold Bean Co.
Borlotti beans are SO super creamy and therefore blend SO well into a thick, yet silky dip to take on any toppings. Here we've got them loaded with roasted squash and crispy sage - the ultimate flavours to be celebrating during Autumn. This is good with something sharp alongside: a bright pickled cabbage, or dressed salad, or just a squeeze of lemon.
HUGE thanks to the legend that is Isabella who let us share this #beanspo on our website for all you champs to enjoy. Isabella creates loads of amazing recipes, check them out on their instagram here.
Ingredients
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1 butternut squash or pumpkin (around 15kg), de-seeded and sliced into thick wedges
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1 Jar Queen Borlotti Beans, bean stock reserved
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1 garlic clove, skin removed
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2 tbsp olive oil, plus extra to serve
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A handful of fresh sage leaves (roughly 20 leaves)
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75g almonds, thinly sliced lengthways
Directions
Preheat the oven to 220C / gas mark 7. Put the squash in a baking tray and toss generously with olive oil and a pinch of salt. Roast for 30-35 minutes, turning once after 15, until the edges have crisped and they are tender when pierced with a fork.
For the last five minutes, scatter the sliced almonds onto a small baking dish and add to the oven on a lower shelf to dry-roast. You might need to leave them in longer than this — you want the pale parts to darken in colour to a toasty brown, and the smell to be flagrantly nutty — but be cautious; they’ll burn quick and become bitter.
Meanwhile, tip the beans and a tablespoon of their bean stock into a blender with the whole garlic clove. Generously grind in some black pepper, blitz to a textured puree, and taste to check the seasoning. Bean stock is well seasoned, so don’t add any salt until this stage when you’ve checked to see if it’s necessary.
When everything else is ready, quickly fry the sage: heat the oil in a small frying pan and drop in the sage leaves, trying not to crowd them. Fry until they are crisp and fragrant - around 30 seconds - then remove gently with a fork or small tongs and set on some kitchen paper.
To serve, smooth out the pureed beans onto a serving platter and pile over the roasted squash. Drizzle with good olive oil, then scatter over the toasted almonds and crispy sage. This is good with something sharp alongside: a bright pickled cabbage, or dressed salad, or just a squeeze of lemon.