Bold Bean Co
Your Cart
Your cart is empty
LET US KNOW WHAT YOU THINK
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
Squash, Sage + Goats Cheese Beanotto
This is an EXCLUSIVE recipe from our cookbook, 'Bold Beans'.
When squash/pumpkins are in season, this is a beauty of a recipe to celebrate this cosy-season ingredient. Here, the creaminess of the white beans creates a base that’s similar to a traditional risotto. The goat’s cheese almost oozes into this soft and creamy bean bowl, and with the crispy sage gremolata on top, you have a KILLER combo. If you can, use a heritage squash such as Delica or Acorn – you'll really notice the difference.
You can roast the squash with the skin on - it’s delicious! - but feel free to peel if you want a softer texture
Ingredients
1 large butternut squash or Delicia pumpkin (about 900g), halved, seeds removed and cut into medium sized chunks
3 tbsp olive oil 1 onion, finely diced2 garlic cloves, roughly chopped
1 x 570g jar Organic White Beans / Queen Cannellini Beans with their bean stock
100 ml dry white wine100 ml veg stock
25g parmesan, grated (optional)
150 g goats cheeseA knob of butter, for finishing (optional)
Pine Nut + Crispy Sage Gremolata2 tbsp olive oil
50 g pine nuts20g fresh sage, leaves picked and roughly chopped
1 lemon, zested, then cut into 4 wedges SubstitutionsGoats cheese - boursin for something softer, gorgonzola for something punchier
Shop The Recipe
Directions
Preheat the oven to 180C.
Toss the squash/pumpkin with two tablespoons of olive oil, salt, pepper. Roast for 35-40 minutes until caramelised, flipping the squash chunks half-way through to prevent sticking.
Meanwhile, make the gremolata. In a large frying pan - big enough to make the bean-otto in - heat 2 tablespoons of olive oil over medium heat. Once hot, add the pine nuts and fry for 2-3 minutes until starting to turn brown. Then add the chopped sage and fry until crispy, roughly 30-50 seconds. Set aside in a small bowl to use as garnish for later.
In the same pan, 1 tbsp oil over a medium heat. Add the chopped onions and fry for 8-10 minutes until softened. Then, add the garlic and fry for 1 minute until fragrant.
Add the white beans to the pan, with their stock, and stir to combine with the onions and garlic. Add the wine and stir until reduced. Keep this mixture warm but not cooking. If it’s looking too thick, loosen with a bit of veg stock and continue bubbling, 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. Remove half of the squash chunks from the pan and set aside. Place the remaining chunks back in the oven while you make the beanotto, just to crisp up even more for added texture. Place the remaining squash to a blender or food processor with 70ml of veg stock and blitz to a smooth, silky puree. (if you’re feeling lazy, you could use your fork to mash them a little instead).
Stir the squash puree through the beans and the parmesan, if using, and heat the bean-otto up again.
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, add the remaining stock if it needs loosening. Add the remaining squash chunks and gently fold through - you want these chunks to keep their shape as much as possible to give the dish more texture.
Add the lemon zest to the sage and pine nuts and mix well. Serve the bean-otto into bowls. Dot over blobs of the goats cheese and sprinkle over the pine nut gremolata. Finish with a squeeze of lemon for added freshness.
Save
Save
Save
Save
Save
Save
