Two Sisters
White beans, butternut and sage.
Ingredients
- 4 sage leaves
- 1 tbsp olive oil
- 1 can white beans - do not drain
- 1/2 butternut squash
- 4 cloves garlic
- 1/2 lemon
- salt and pepper to taste
Instructions
Roasting the Squash
- Peel (optional) and deseed the butternut, thickly slice the butternut into circles or half moons depending on which part of the shape. Season with olive oil, salt, and pepper, and optionally consider adding smoked paprika or other spices. The seeds can be separated from chaff, toasted in oven and sprinkled on top of stew. If you're in a rush, roast at 400°F (200°C), or if you have more time, roast at 200°F (93°C) for about 45 minutes.
Making the Base
- Heat olive oil on medium high, add sage leaves and saute until crispy but not burnt. Remove from oil but leave the oil in the pan.
- Turn down heat and add minced garlic to pan and cook for a couple minutes, careful not to burn.
- Add entire can of beans, no need to drain. Let simmer for a bit until creamy and reduced.
- Optional - squeeze and stir in some lemon juice
- Salt and pepper to taste, since you're not the beans they might be salty already.
- Toss sage on top and place roasted butternut on top.
Notes
I've added onions to the garlic but they overpowered the taste.
Definitely needs a touch of acid so added lemon but might have another option.
Adding some toasted nuts would be great as would butternut seeds toasted.
Serve with crusty sourdough!
Nutrition
Calories: 350kcalCarbohydrates: 58gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 17mgPotassium: 1423mgFiber: 13gSugar: 5gVitamin A: 19938IUVitamin C: 56mgCalcium: 221mgIron: 6mg
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