Squash, sage and butter bean traybake

Method

1. Set the oven to 200°C (180°C fan). Peel and deseed the squash and cut it into wedges about 2 cm thick, cut the red onion into wedges, and leave the garlic cloves whole in their skins.
2. Put the squash, onion and garlic on a large roasting tray with the olive oil, dried sage and a good pinch of salt and black pepper. Toss well and spread out in a single layer.
3. Roast for 30 minutes, turning halfway, until the squash is golden at the edges and nearly tender.
4. In the meantime, drain and rinse the butter beans, strip the kale leaves from any thick stalks and tear them into pieces, and roughly chop the walnuts.
5. Add the butter beans, kale and walnuts to the tray and toss so the kale is lightly coated in the oil. Roast for 10 minutes more, until the kale is crisp at the edges and the squash is soft when pressed.
6. Squeeze the soft garlic out of its skins and stir it through. Drizzle over the balsamic vinegar, toss once more and serve straight from the tray.

Tip Roast the garlic in its skin and squeeze it out at the end. It becomes sweet and soft, and works as a sauce for the rest of the tray.

Photo made with AI.

From Nosha · nosha.app