Butternut Squash Brothy Beans With Crispy Sprouts & Sage, Hot Agave 'Nduja' Dressing, Toasted Pine Nuts & Pumpkin Seeds
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large saucepan, a frying pan and a baking tray.
STEP 2
Trim the bottoms of theĀ brusselsĀ sproutsĀ if needed, then slice them thinly with a sharp knife. Alternatively you can cut them in half but thinly slicing will make them crispier and quicker to cook. Place the sprouts onto your baking tray, toss in a little olive oil and season well with salt and pepper. Roast in the oven until brown and crisp, around 15-20 minutes, turning/tossing halfway.
STEP 3
Add the butter beans along with its brine in the tin to your saucepan along with theĀ squash broth. Once there is 5 minutes left of cooking time on the sprouts, place the pan over a medium-high heat. Once the sauce is bubbling, reduce to low-medium and cook for 2-3 minutes or until piping hot.
STEP 4
Place your frying pan over a low-medium heat, then dry fry (without oil) theĀ pumpkin and pine nutsĀ until lightly toasted. Remove from the pan and set aside. Add a few tablespoons of olive oil to the pan and place it back over a medium heat. When hot, add theĀ sageĀ leaves without overlapping. The leaves will turn translucent and the oil will stop bubbling around the leaves when they are crisp. Remove and set aside.
STEP 5
To serve up, divide theĀ butternut squash brothy beansĀ between serving bowls and top with the crispy shreddedĀ sprouts, toastedĀ pumpkin and pine nuts, crispyĀ sageĀ and finish with a drizzle ofĀ hot agave nduja. Enjoy!
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Butternut Squash Brothy Beans With Crispy Sprouts & Sage, Hot Agave 'Nduja' Dressing, Toasted Pine Nuts & Pumpkin Seeds
Butternut Squash Brothy Beans With Crispy Sprouts & Sage, Hot Agave 'Nduja' Dressing, Toasted Pine Nuts & Pumpkin Seeds
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large saucepan, a frying pan and a baking tray.
STEP 2
Trim the bottoms of theĀ brusselsĀ sproutsĀ if needed, then slice them thinly with a sharp knife. Alternatively you can cut them in half but thinly slicing will make them crispier and quicker to cook. Place the sprouts onto your baking tray, toss in a little olive oil and season well with salt and pepper. Roast in the oven until brown and crisp, around 15-20 minutes, turning/tossing halfway.
STEP 3
Add the butter beans along with its brine in the tin to your saucepan along with theĀ squash broth. Once there is 5 minutes left of cooking time on the sprouts, place the pan over a medium-high heat. Once the sauce is bubbling, reduce to low-medium and cook for 2-3 minutes or until piping hot.
STEP 4
Place your frying pan over a low-medium heat, then dry fry (without oil) theĀ pumpkin and pine nutsĀ until lightly toasted. Remove from the pan and set aside. Add a few tablespoons of olive oil to the pan and place it back over a medium heat. When hot, add theĀ sageĀ leaves without overlapping. The leaves will turn translucent and the oil will stop bubbling around the leaves when they are crisp. Remove and set aside.
STEP 5
To serve up, divide theĀ butternut squash brothy beansĀ between serving bowls and top with the crispy shreddedĀ sprouts, toastedĀ pumpkin and pine nuts, crispyĀ sageĀ and finish with a drizzle ofĀ hot agave nduja. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large saucepan, a frying pan and a baking tray.
STEP 2
Trim the bottoms of theĀ brusselsĀ sproutsĀ if needed, then slice them thinly with a sharp knife. Alternatively you can cut them in half but thinly slicing will make them crispier and quicker to cook. Place the sprouts onto your baking tray, toss in a little olive oil and season well with salt and pepper. Roast in the oven until brown and crisp, around 15-20 minutes, turning/tossing halfway.
STEP 3
Add the butter beans along with its brine in the tin to your saucepan along with theĀ squash broth. Once there is 5 minutes left of cooking time on the sprouts, place the pan over a medium-high heat. Once the sauce is bubbling, reduce to low-medium and cook for 2-3 minutes or until piping hot.
STEP 4
Place your frying pan over a low-medium heat, then dry fry (without oil) theĀ pumpkin and pine nutsĀ until lightly toasted. Remove from the pan and set aside. Add a few tablespoons of olive oil to the pan and place it back over a medium heat. When hot, add theĀ sageĀ leaves without overlapping. The leaves will turn translucent and the oil will stop bubbling around the leaves when they are crisp. Remove and set aside.
STEP 5
To serve up, divide theĀ butternut squash brothy beansĀ between serving bowls and top with the crispy shreddedĀ sprouts, toastedĀ pumpkin and pine nuts, crispyĀ sageĀ and finish with a drizzle ofĀ hot agave nduja. Enjoy!
