Cooked - Roasted Squash & Sage Beans

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Squash & Sage Beans

1.0

450g butternut squash, cut into chunks

¼ tsp salt

1 tbsp olive oil

1 tsp dried sage

2 tsp olive oil

2 shallots

2 garlic cloves

1 x 700g jar of butter beans (or almost 2 x 400g tins)

200ml veg stock

100ml unsweetened soya milk

2 tbsp nutritional yeast

Salt & pepper

Cashew parmesan

Crispy sage leaves (sage fried in a little oil until crispy)

Roasted squash seeds

Preheat your oven to 200°C. Add the squash to a baking tray and sprinkle with salt and sage. Drizzle over the olive oil and toss around to coat the chunks. Roast for around 25 minutes or until soft.
Meanwhile, finely slice the shallots. Sauté in the oil until soft and golden and then add the garlic. Soften for another couple of minutes and then add the beans. Season well with salt and pepper and mix with the shallots and garlic.
Once the squash is roasted, leave to cool first if necessary and then add to a blender with the milk, veg stock, nutritional yeast and salt and pepper. Blend until smooth and creamy.
Pour the sauce into the beans and simmer for around 10 minutes, until lovely and thick and creamy and piping hot.
Serve, top with the seeds, sage and cashew parmesan and enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🫘Bean Dish

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 92 weeks ago

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