Roast Squash & Cacio E Pepe Beans
Main Course
Feeds 4
Cook Time: 45-60 Minutes
Difficulty: Easy
I love dishes that are low prep, low on number of ingredients but totally pack a punch. This is light and delicious but also gives you a massive hug - its lovely comfort food!
With anything simple, its the quality of ingredients that really matter. Use seasonal squash, summer, winter, butternut - all good! Use great quality beans and great quality extra virgin olive oil!
Remember Parmesan isn’t strictly vegetarian so watch out if you’re cooking for some veggies. Use Grana Padano as a veggie option!
Simple cooking with the most amazing results!
Double cooking the squash adds flavour, texture but also helps with organisation and takes some pressure off service! Of course, if you don’t have time to pre-cook the squash, that’s fine. Just roast it straight off until nice and soft!
INGREDIENTS:
3 Tbsp Extra Virgin Olive Oil
0.5 Bunch Sage Leaves
2 Cloves Garlic
570g White Beans in Water
Handful Grated Parmesan or Grana Padano
1 Lemon, Juiced
1 Medium Squash, deseeded and cut into wedges
1 Tsp Dried Oregano
Pinch Chilli Flakes
0.5 Tsp Freshly Cracked Black Pepper
Salt to Taste
METHOD:
Pre-heat your oven to 180C
Toss the squash wedges in some oil, chilli flakes, dried oregano and a pinch of salt
Roast for 25-30 minutes until just soft - remove from the oven and leave to cool
In a wide based pan, heat a splash of oil on medium, add the sage leaves and cook until crisp. Remove from the pan and leave to drain on some kitchen roll. Add the minced garlic and freshly cracked pepper to the pan and cook for 2-3 minutes
Add the white beans and their water and bring to a gentle simmer
Meanwhile, turn your oven up to 220C or heat another frying pan on a medium-high heat
Add the cooked and cooled squash to either the oven or the frying pan and cook on each side until golden and slightly charred - remove and keep warm
Once the beans are simmering, cook for 4-5 minutes, then add the grated cheese and stir well until mixed and fully melted. If the mix feels a little thick, add a splash of water to loosen
Add a squeeze of lemon juice, taste and adjust with salt, pepper and any more cheese you think it needs
To serve, spoon the beans into a bowl or onto a plate. Top with the warm wedges of squash, sprinkle over the sage leaves, drizzle with more olive oil and if you like a bit of heat, add another small pinch of chilli flakes!
