WINTER SQUASH, SAGE & GOAT’S CHEESE BEAN-OTTO

The creaminess of the white beans creates a base that’s similar to a traditional risotto. It all comes down to texture – before adding your beans, taste one and note how hard or soft it is. Adjust the cooking time accordingly.

FEEDS 2-3 TAKES 45-50 MINUTES

1 large butternut squash (about 900g), chopped into medium-sized chunks

2 tbsp olive oil

1 onion or 2 banana shallots, finely diced

2 garlic cloves, crushed

150ml white wine

700g jar white beans with their bean stock, or 2 × 400g cans white (cannellini) beans, drained, with 200ml veg stock 20g salted butter

150g goat’s cheese, crumbled (or Boursin for something softer, gorgonzola for something punchier, or brie)

sea salt and freshly ground black pepper

FOR THE PINE NUT & CRISPY SAGE GREMOLATA

50g pine nuts (or walnuts) 2 tbsp olive oil

20g fresh sage, roughly chopped

1 lemon, zested then cut into 4 wedges

Preheat the oven to 180C/ 160C fan/gas 4. Toss the squash in a roasting tray with the olive oil and some salt and pepper. Roast for 35-40 minutes until caramelised, stirring halfway through to prevent the squash sticking to the tray.

Meanwhile, make the gremolata. Heat a large, deep frying pan or casserole dish over a medium heat and toast the pine nuts until starting to brown, then remove and set aside in a small bowl. Add the olive oil to the pan and, once hot, add the chopped sage. Fry for 30-50 seconds until crispy, then remove using a slotted spoon and add to the bowl with the pine nuts. Stir through the lemon zest and set aside.

Return the pan to the heat and add the onion to the hot sage oil still in the pan. Sauté for 8-10 minutes until softened. Add the garlic and cook for a further minute, or until fragrant.

Add the wine and stir until it has reduced and the alcohol has burned off, which takes about 5 minutes. Then add the beans with their bean stock (or extra veg stock if using canned). If it’s looking too thick, loosen with a little water and keep it bubbling. Remove from the heat until the squash is ready.

Once the squash is cooked, remove from the oven. Put half of the chunks into a food processor with 1 tablespoon water to loosen into a thick purée. Alternatively, mash the squash with a fork; this takes less time and saves on washing up. Return the remaining half of the squash chunks to the oven to crisp up even more for added texture.

Stir the squash purée into the beans and allow to heat through for a few minutes.

The bean-otto mixture should have reached a creamy consistency similar to that of a risotto; if it’s still a little watery let if bubble away for a few minutes more to thicken. Equally, add a splash of water if it needs loosening. Melt in the butter to give the bean-otto some shine, then top with the squash that has been roasting a little longer.

Divide between bowls. Scatter over the goat’s cheese and pine nut gremolata.

Serve with lemon wedges.