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Preheat your oven to 190°C.
Slice your red chilli and place in a bowl with enough apple cider vinegar to cover. Set aside.
Chop your squash into segments and lay onto a lined baking tray with a drizzle of olive oil, salt and pepper and ½ your sage leaves. Place in the oven for 30 mins until soft and caramelised.
Meanwhile, gently fry your remaining sage leaves in olive oil until crispy, making sure not to crowd the pan. Remove from the pan and lay onto a piece of kitchen paper to drain.
Finely chop the shallot and add it to the pan and cook for around 5 mins. Mince the garlic and add to the pan for 30 seconds before adding the beans along with their liquid.
Roughly chop ¼ of the roasted squash and add to the beans, along with some more water if needed, and cook for another 5 mins.
Get the ricotta into a bowl and grate in the zest of the lemon. Add a pinch of salt and pepper and combine using a whisk.
Finish the beans with a squeeze of lemon juice and season to taste with salt and pepper.
Divide the beans between plates and top with the pieces of roasted squash, the whipped ricotta, the pickled chillies, crispy sage leaves and a few roasted hazelnuts.