ROAST SQUASH ON HERBY BEANS WITH A CHILLI MINT PISTACHIO BUTTER

I love squash season ❤️

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I LOVE squash season. There are so many varieties and colours. I usually buy a whole basket of different types and keep them in a large bowl in my kitchen as an autumnal centre-piece. They look fabulous and last a while too.

my favourites are Acorn squash and onion squash. Onion squash is bright orange and resembles an onion in form. It’s quite cute! Acorn squash is usually dark green but can be a leopard yellow with green marks. Inside, is a bright yellowy flesh that when roasted, becomes sweet and nutty and it caramelises beautifully.

This is a wonderful dinner party dish that doubles up as delicious leftovers too. The white beans are a sort of puree-mash hybrid. Three variations of herbs along with a good dose or garlic and lemon make it wonderfully zesty and give it a great colour too. You could also enjoy it as a dip or even spread on toast. I’ve used both acorn squash in the video (which you’ll find at the bottom) but it is equally good with Onion squash (as in the pics), Crown Prince squash, Delica Squash, or even Butternut Squash (just cut these into thick strips and stack them up like jenga when you plate).

Do not skimp on the butter as it really makes this. I am generous with the pistachios and it makes all the difference marrying with the mint and chilli to give you a rich, crunchy, buttery finish.

ROAST SQUASH ON HERBY BEANS WITH CHILLI MINT PISTACHIO BUTTER

serves 4-6

• 2 small round squash, Acorn, Crown Prince, Onion, Delica (or 1 larger one)

• olive oil

• 1 x 660g jar white beans

• Salt and pepper

• 1 garlic clove

• 20g dill, roughly chopped

• 15g mint leaves, roughly chopped

• 15g, parsley leaves, roughly chopped

• juice of half a lemon

• salt and pepper

For the butter

• 70g unsalted butter

• 1 small garlic clove, finely grated

• olive oil

• 1 tsp chilli flakes

• 1 tsp sea salt

• 40g shelled pistachios, roughly chopped

• 1 tsp mint leaves, finely chopped

Preheat your oven to 200° fan setting. Halve your squash and discard the seeds, then cut it into large wedges.

Place the squash wedges onto a tray. Drizzle generously with olive oil and season well with salt. Use your hands to toss everything together. Cook for 40 mins until the squash has cooked through and is slightly caramelised.

Drain the beans reserving their preserving liquid.

Crush and roughly chop the garlic and place this in a blender or food processor. Add your beans, chopped herbs, lemon juice, 4 tablespoons of bean liquid, a good pinch of salt and a good glug of olive oil. 

Blend until smooth and creamy. You may need to add more bean liquid or olive oil. Check for seasoning, adding more lemon, salt or oil as you like.

To make the chilli mint pistachio butter, soften the garlic in a good glug of olive over a very low heat first. Then add the butter, chilli flakes, a pinch of salt and the chopped pistachios and mint and gently melt, stirring to combine.

To serve spoon the bean puree onto a large serving plate. Arrange the roasted squash on top. Then spoon over the chilli, mint, pistachio butter.

WATCH THE VIDEO

Roast Squash With Herby Beans And Chilli Mint Pistachio Butter

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MUSIC TO COOK TO

FREAK SLUG - FRIDAY…. listen on Spotify

Freak Slug tunes make me feel like its the weekend even when its Wednesday. They don’t have an album out yet but they have some v groovy singles to cook to. Radio, Care and Friday are worth a listen.