Butternut Squash Brothy Beans With Charred Courgette, Crispy Sage, Hot Agave 'Nduja' Dressing, Toasted Pine Nuts & Pumpkin Seeds

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

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

Cut the courgette into rounds or batons around 0.5cm thick. Place the courgettes 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

Place a saucepan over medium–high heat and add the squash broth along with the butter beans, including the liquid from the tin. Once the sauce begins to bubble, reduce the heat to low and let it simmer gently until serving. Add a splash of water as needed to reach your preferred consistency.

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 courgettes, toasted pumpkin and pine nuts, crispy sage and finish with a drizzle of hot agave nduja. Enjoy!