Butternut Squash Brothy Beans With Crispy Sprouts & Sage, Hot Agave 'Nduja' Dressing, Toasted Pine Nuts & Pumpkin Seeds
Cooking instructions
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220°C / 200°C fan and take out a large saucepan, a frying pan and a baking tray.
STEP 2
Trim the bottoms of the brussels sprouts if needed, then slice them thinly with a sharp knife. Alternatively you can cut them in half but thinly slicing will make them crispier and quicker to cook. Place the sprouts onto your baking tray, toss in a little olive oil and season well with salt and pepper. Roast in the oven until brown and crisp, around 15-20 minutes, turning/tossing halfway.
STEP 3
Drain the butterbeans and add to your saucepan along with the squash broth. Once there is 5 minutes left of cooking time on the sprouts, place the pan over a medium-high heat. Once the sauce is bubbling, reduce to low-medium and cook for 2-3 minutes or until piping hot.
STEP 4
Place your frying pan over a low-medium heat, then dry fry (without oil) the pumpkin and pine nuts until lightly toasted. Remove from the pan and set aside. Add a few tablespoons of olive oil to the pan and place it back over a medium heat. When hot, add the sage leaves without overlapping. The leaves will turn translucent and the oil will stop bubbling around the leaves when they are crisp. Remove and set aside.
STEP 5
To serve up, divide the butternut squash brothy beans between serving bowls and top with the crispy shredded sprouts, toasted pumpkin and pine nuts, crispy sage and finish with a drizzle of hot agave nduja. Enjoy!
What's in your box?
Squash Broth
Brussels Sprouts
Pumpkin & Pine Nuts
Hot Agave Nduja
Sage
Butterbeans
Ingredients / Allergens
Butternut squash, brussels sprouts, butterbeans, sage, pumpkin seeds, pine nuts, onion, garlic, white wine (alcohol removed during cooking), water, vegan nduja (red peppers, coconut oil, haricot beans, italian hot chilli peppers, paprika, sunflower oil, salt, wine vinegar, extra virgin olive oil, lemon juice), organic bouillon (sea salt, maltodextrin (from maize), rice flour, onion, carrot, parsnip, yeast extract, rapeseed oil and / or sunflower oil, parsley, turmeric)
For allergens please see ingredients in bold
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Nutrition information | per person |
---|---|
Calories | 550kcal |
Fat | 22g |
Saturated Fat | 5.4g |
Salt | 2g |
Total Carbohydrate | 65.5g |
Fibre | 20g |
Protein | 21.5g |