Squash with Bean Blend (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tiny acorn squash (or 1 bigger one)
02 -
230g dry cannellini beans, soaked overnight in cold water
03 -
2 bay leaves
04 -
2 garlic cloves
05 -
2 tablespoons dill, chopped up
06 -
1 tablespoon mint leaves, chopped up
07 -
1 tablespoon parsley, chopped up
08 -
Juice from half a lemon
09 -
Olive oil
10 -
Salt and pepper
→ Pistachio Butter
11 -
40g butter, unsalted
12 -
½ teaspoon chilli flakes
13 -
1 teaspoon sea salt
14 -
30g pistachios without shells, coarsely chopped
15 -
1 teaspoon mint leaves, chopped finely
# Instructions:
01 -
Empty the cannellini beans after soaking and put them in a big pot. Add enough water to cover them, toss in bay leaves and some salt. Let it boil, then turn down the heat. Cook them for about 1-1.5 hours till they're soft, but check after the first hour.
02 -
Save the cooking water when you drain the beans. Take out the bay leaves and let beans cool a bit. Smash one garlic clove and throw it in a blender with the beans, the herbs you chopped, lemon juice, 4 spoonfuls of the saved bean water, salt, and some olive oil.
03 -
Mix everything until it's creamy. Add more bean water if it's too thick. Give it a taste and put in more lemon, salt, or oil if you want.
04 -
Heat your oven to 200°C (fan mode). Cut the acorn squash in half and scoop out the seeds. Cut along the ridges to make wedges. Put these on a baking tray, pour plenty of olive oil over them, add salt, and mix them around to coat.
05 -
Cook the squash for 40 minutes until it's soft and brown. Flip the pieces every 15 minutes so they cook evenly.
06 -
Warm up a small pot over medium-low heat with a bit of olive oil. Crush the other garlic clove and cook it in the oil until it gets soft and smells good, about 2-3 minutes.
07 -
Toss the chilli flakes and salt into the pot, then mix in the butter till it melts. Add your chopped pistachios and keep stirring for another minute. Watch the heat so nothing burns. Take it off the stove and mix in the chopped mint.
08 -
Spread the bean puree on a big plate. Place the roasted squash pieces on top. Pour the chilli-mint-pistachio butter over everything and finish with a bit of flaky sea salt.
# Notes:
01 -
You can clean and roast the squash seeds for a crunchy topping or snack later.
02 -
Any leftover bean mash works great as a dip or spread on toast.