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Rich & Creamy Brothy Butter Beans With Roasted Squash, Salsa Verde, Toasted Pine Nuts & Pumpkin Seeds

Rich & Creamy Brothy Butter Beans With Roasted Squash, Salsa Verde, Toasted Pine Nuts & Pumpkin Seeds

This is just everything we want to eat at this time of year - healthy and nourishing with lots of protein, fibre, leafy greens, nuts, seeds. The flavours are next level delicious too, from a rich broth cooked low and slow with white wine, lemon, garlic and rosemary, to sweet and savoury roasted squash, topped with our signature salsa verde made with fresh herbs, lemon, dijon mustard and capers. All finished with toasted pine nuts and pumpkin seeds. It's utter heaven!

Prep time

2

Total time

20

Cooking Mode:

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. Take out a baking tray, a large saucepan, and a small frying pan.

STEP 2

Halve the butternut squash and remove the seeds using a spoon. Then cut each half into wedges about 2cm thick. Place them on the baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes, or until the edges start to caramelise.

STEP 3

In the meantime, remove the hardy stems from the curly kale and tear the leaves into bite-sized pieces.

STEP 4

Place your saucepan over a medium heat and add the butter bean broth and drained butter beans along with 100ml water. Bring to a boil, then reduce the heat to low and simmer for a couple of minutes. If you’d like to cook the curly kale in the broth, add it at this stage and cook until tender.

Alternatively, you can sauté the curly kale to serve as a side. Heat a drizzle of olive oil in a pan over medium heat, and cook the kale until bright green and starting to crisp up at the edges. Season with salt and pepper, then set aside.

STEP 5

Place your small frying pan over medium heat and dry-toast (without oil) the pumpkin &  pine nuts mix until slightly golden and fragrant.

STEP 6

To serve, divide the butter bean broth and curly kale between serving bowls and top with the roasted butternut squash wedges. Drizzle over the salsa verde and finish with the toasted pumpkin & pine nuts mix. Enjoy!