Rich & Creamy Brothy Butter Beans With Roasted Squash, Salsa Verde, 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. Take out a baking tray, a large saucepan, and a small frying pan.
STEP 2
Halve the butternut squash and remove the seeds using a spoon. Then cut each half into wedges about 2cm thick. Place them on the baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes, or until the edges start to caramelise.
STEP 3
In the meantime, remove the hardy stems from the curly kale and tear the leaves into bite-sized pieces.
STEP 4
Place your saucepan over a medium heat and add theĀ butter bean broth and drained butter beansĀ along with 100ml water. Bring to a boil, then reduce the heat to low and simmer for a couple of minutes. If youād like to cook theĀ curly kale in the broth, add it at this stage and cook until tender.
Alternatively, you can sautƩ the curly kale to serve as a side. Heat a drizzle of olive oil in a pan over medium heat, and cook the kale until bright green and starting to crisp up at the edges. Season with salt and pepper, then set aside.
STEP 5
Place your small frying pan over medium heat and dry-toast (without oil) the pumpkin &Ā pine nuts mix until slightly golden and fragrant.
STEP 6
To serve, divide the butter bean broth and curly kale between serving bowls and top with the roastedĀ butternut squash wedges. Drizzle over the salsa verde and finish with the toasted pumpkin & pine nuts mix. Enjoy!
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Rich & Creamy Brothy Butter Beans With Roasted Squash, Salsa Verde, Toasted Pine Nuts & Pumpkin Seeds
Rich & Creamy Brothy Butter Beans With Roasted Squash, Salsa Verde, 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. Take out a baking tray, a large saucepan, and a small frying pan.
STEP 2
Halve the butternut squash and remove the seeds using a spoon. Then cut each half into wedges about 2cm thick. Place them on the baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes, or until the edges start to caramelise.
STEP 3
In the meantime, remove the hardy stems from the curly kale and tear the leaves into bite-sized pieces.
STEP 4
Place your saucepan over a medium heat and add theĀ butter bean broth and drained butter beansĀ along with 100ml water. Bring to a boil, then reduce the heat to low and simmer for a couple of minutes. If youād like to cook theĀ curly kale in the broth, add it at this stage and cook until tender.
Alternatively, you can sautƩ the curly kale to serve as a side. Heat a drizzle of olive oil in a pan over medium heat, and cook the kale until bright green and starting to crisp up at the edges. Season with salt and pepper, then set aside.
STEP 5
Place your small frying pan over medium heat and dry-toast (without oil) the pumpkin &Ā pine nuts mix until slightly golden and fragrant.
STEP 6
To serve, divide the butter bean broth and curly kale between serving bowls and top with the roastedĀ butternut squash wedges. Drizzle over the salsa verde and finish with the toasted pumpkin & pine nuts mix. 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. Take out a baking tray, a large saucepan, and a small frying pan.
STEP 2
Halve the butternut squash and remove the seeds using a spoon. Then cut each half into wedges about 2cm thick. Place them on the baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes, or until the edges start to caramelise.
STEP 3
In the meantime, remove the hardy stems from the curly kale and tear the leaves into bite-sized pieces.
STEP 4
Place your saucepan over a medium heat and add theĀ butter bean broth and drained butter beansĀ along with 100ml water. Bring to a boil, then reduce the heat to low and simmer for a couple of minutes. If youād like to cook theĀ curly kale in the broth, add it at this stage and cook until tender.
Alternatively, you can sautƩ the curly kale to serve as a side. Heat a drizzle of olive oil in a pan over medium heat, and cook the kale until bright green and starting to crisp up at the edges. Season with salt and pepper, then set aside.
STEP 5
Place your small frying pan over medium heat and dry-toast (without oil) the pumpkin &Ā pine nuts mix until slightly golden and fragrant.
STEP 6
To serve, divide the butter bean broth and curly kale between serving bowls and top with the roastedĀ butternut squash wedges. Drizzle over the salsa verde and finish with the toasted pumpkin & pine nuts mix. Enjoy!
