Acorn Squash with Bean Mash (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 small acorn squash (or 1 larger one)
02 -
230g dried cannellini beans, soaked in cold water overnight
03 -
2 bay leaves
04 -
2 cloves of garlic
05 -
2 tablespoons chopped dill
06 -
1 tablespoon chopped mint leaves
07 -
1 tablespoon chopped parsley
08 -
Juice of half a lemon
09 -
Olive oil
10 -
Salt and pepper
→ Pistachio Butter
11 -
40g unsalted butter
12 -
½ teaspoon chilli flakes
13 -
1 teaspoon sea salt
14 -
30g shelled pistachios, roughly chopped
15 -
1 teaspoon mint leaves, finely chopped
# Instructions:
01 -
Drain the soaked cannellini beans and place in a large saucepan. Cover with plenty of water, add bay leaves and a good pinch of salt. Bring to the boil, then reduce to a gentle simmer. Cook for 1-1.5 hours until beans are tender, checking after one hour.
02 -
Drain the cooked beans over a bowl, reserving the cooking liquid. Remove bay leaves and allow beans to cool slightly. Crush one garlic clove and place in a blender with the beans, chopped herbs, lemon juice, 4 tablespoons of reserved bean liquid, salt, and olive oil.
03 -
Blend until smooth, adjusting consistency with more cooking liquid if needed. Taste and season with additional lemon, salt, or oil as preferred.
04 -
Preheat oven to 200°C (fan setting). Halve the acorn squash and remove seeds. Slice along the natural ridges into wedges. Place on a baking tray, drizzle generously with olive oil, and season with salt. Toss to coat evenly.
05 -
Roast for 40 minutes until squash is tender and caramelized, turning pieces every 15 minutes for even cooking.
06 -
Heat a small saucepan over medium-low heat with a splash of olive oil. Crush the remaining garlic clove and add to the oil. Cook until softened and fragrant, about 2-3 minutes.
07 -
Add chilli flakes and salt to the pan, then stir in butter until melted. Add chopped pistachios and continue stirring for another minute. Adjust heat to prevent burning. Remove from heat and stir in the chopped mint.
08 -
Spoon the bean puree onto a large serving plate. Arrange the roasted squash on top. Drizzle with the chilli-mint-pistachio butter and finish with a pinch of flaky sea salt.
# Notes:
01 -
The squash seeds can be cleaned and roasted separately for a crunchy topping or snack.
02 -
Leftover bean mash makes an excellent dip or spread for toasted bread.