Squash And Beans

• porsi: serves 2 as a main or 4
• total waktu: 48 minutes

Bahan-bahan

½ kabocha squash, deseeded and cut into wedges

1 tbsp olive oil

flaky sea salt, to taste

1 small shallot, finely diced

2 garlic cloves, minced

a 700g jar of cannellini beans (drained and rinsed)

200ml veg stock (and more if necessary)

1 bay leaf

3 tbsp tahini

½ lemon, zest and juice

2 tbsp water, plus more if needed

flakey salt and black pepper, to taste

½ small head of radicchio (di Chioggia or similar)

a small handful of toasted almonds, roughly chopped

extra virgin olive oil, for drizzling

Petunjuk

Preheat the oven to 200°C. Toss the kabocha wedges with olive oil and flaky salt, then spread them on a baking tray. Roast for 30-35 minutes until tender and caramelised around the edges.

In a wide pan, warm a drizzle of olive oil over medium heat. Add the shallot and cook for a few minutes until soft and translucent. Stir in the garlic for 30 seconds. Add the cannellini beans, vegetable stock, and bay leaf. Simmer gently for 10–15 minutes, mashing some of the beans with the back of a spoon to create a creamy base. Season to taste.

In a small bowl, whisk together the tahini, lemon juice, zest and water until smooth. Add a little more water if needed until you have a drizzle-able consistency. Season lightly with salt. If you want to transfer to a nice serving dish, now is your moment (I just served mine straight out the pan).

Tear the radicchio into individual leaves and scatter over the warm beans until just wilted. Nestle in the roasted squash wedges, and drizzle generously with the tahini sauce. Finish with a scattering of toasted almonds and a good drizzle of extra virgin olive oil.