Comfort in a bowl: creamy butter beans gently simmered with garlic and sage, topped with sweet roasted squash that caramelises beautifully in the oven. Finished with crispy sage leaves and a drizzle of olive oil, it’s a simple yet deeply satisfying dish that feels both hearty and elegant.
Ingredients
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1 squash, chopped (skin on or off)
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Olive oil
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A handful of sage leaves
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2 garlic cloves, minced
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2 cans butter beans (with their liquid)
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1 stock cube
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Salt & pepper
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Crusty bread, to serve
Method
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Preheat the oven to 200°C. Chop the squash into chunks, drizzle with olive oil, season with salt, and roast for 40 minutes, until golden and caramelised at the edges.
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Pick a few large sage leaves and fry gently in olive oil until crisp. Set aside on paper towel.
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In the same pan, add the minced garlic to the sage-infused oil and fry for 1 minute. Add the butter beans (with their liquid), a splash of water, and the stock cube. Season with salt and pepper, then add the remaining uncooked sage leaves. Simmer for 10–15 minutes, until the beans thicken.
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Remove the sage leaves from the beans. Top with roasted squash and crispy sage. Finish with a drizzle of olive oil, salt, and pepper. Serve with crusty bread.
Our collaboration bread knife with Natalia Rudin is now available. To order yours click here.