Squash Bean Mash Dish (Print Version)
# Ingredients:
→ Main Items
01 -
1 large or 2 smaller acorn squash, your choice
02 -
230g cannellini beans (dry), soaked in water overnight
03 -
2 leafy sprigs of bay
04 -
A pair of garlic cloves
05 -
2 tablespoons of fresh dill, finely chopped
06 -
1 tablespoon of finely shredded mint
07 -
1 tablespoon finely chopped parsley
08 -
Juice from half a lemon
09 -
Some olive oil for cooking
10 -
Season with salt and black pepper
→ Nut Butter Mix
11 -
40g butter, unsalted
12 -
1/2 teaspoon of dried chili flakes
13 -
A teaspoon of coarse salt
14 -
30g of pistachio nuts, roughly chopped
15 -
1 teaspoon of finely cut mint
# Instructions:
01 -
After soaking the beans, drain off the water. Fill a big pot with water, toss in the beans, bay sprigs, and a pinch of salt. Heat until boiling, then lower the temperature for a steady simmer. Check around the hour mark and cook until soft (1 to 1.5 hours).
02 -
Strain the beans while keeping the cooking water aside. Remove the bay leaves. Let the beans cool slightly. In a blender, mix one crushed garlic clove, beans, herbs, lemon juice, 4 tablespoons of the cooked bean liquid, a sprinkle of salt, and a splash of olive oil.
03 -
Whizz everything together until creamy. Add more cooking water if it feels too thick. Adjust seasoning with extra lemon, salt, or olive oil while blending.
04 -
Turn your oven on to 200°C (fan). Cut the squash in half and scoop out the seeds. Follow the squash’s natural grooves to slice it into wedges. Spread on a tray, drizzle with olive oil, sprinkle with salt, and toss to coat evenly.
05 -
Pop the tray into the oven and roast for 40 minutes. Turn the wedges every 15 minutes or so to make sure they brown nicely and cook through.
06 -
On the stove, heat a small pan with a splash of olive oil over medium-low heat. Smash the leftover garlic clove and sauté it for a couple of minutes until it smells great and softens.
07 -
Stir chili flakes and salt into the pan. Add the butter, letting it melt completely, then stir in the pistachio pieces. Stir for a minute, watching the heat to avoid burning. Remove from the stove and fold in the mint.
08 -
Spread the bean mash on a big platter. Lay the roasted squash wedges on top. Pour the chili-pistachio-mint butter over everything, sprinkling a bit of flaky sea salt to wrap it up.
# Notes:
01 -
Save the squash seeds! Clean them up and roast for a crisp snack or topping.
02 -
Not using all the bean mash? Use the leftovers as a dip or spread on bread.