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Preheat the oven to 200C.
Chop your squash, I leave the skin on but you dont have to.
Drizzle with olive oil and roast in the oven for 40 minutes until caramelising around the edges.
Take the sage leaves off one of the sprigs and gently fry in olive oil until crisp.
Remove and set on paper towel.
Mince the garlic and add to the sagey oil and fry for a minute or so before adding in the beans with all their juices.
Add a splash of water and season with salt and pepper.
Throw in two sprigs of sage and simmer until thick.
Once thickened, remove the sage leaves and top with roasted squash, lots of olive oil and salt and pepper