Preheat your oven to 190°C (375°F).

Slice your red chilli and place it in a bowl with enough apple cider vinegar to cover, then set aside to pickle.

Chop your squash into segments and lay them onto a lined baking tray. Drizzle with olive oil, season with salt and pepper, and scatter half of your sage leaves over the top. Roast in the oven for about 30 minutes until soft and caramelised.

Meanwhile, gently fry your remaining sage leaves in olive oil until crispy, being careful not to crowd the pan. Remove from the pan and place onto a piece of kitchen paper to drain.

In the same pan, add the finely chopped shallot and cook for around 5 minutes until softened. Add the garlic and cook for 30 seconds before adding the white beans along with their liquid.

Chop ¼ of the roasted squash and add it to the beans. Add more water if needed, and cook for an additional 5 minutes until the beans are creamy and infused with flavour.

Grate the lemon zest into the ricotta, season with a pinch of salt and pepper, and whisk until combined.

Finish the beans with a squeeze of lemon juice and check the seasoning. Spoon the creamy beans onto a plate and top with the roasted squash pieces, pickled chillies, crispy sage, roasted hazelnuts, and whipped ricotta. Enjoy!