Roasted squash with bean sauce and sage

Name: Roasted squash with bean sauce and sage
Prep time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 30 g pecan nuts; 20 g tahini (sesame paste); 8 garlic cloves; 1 organic lemons; 1 ⅓ kg squash; 8 sage leaves; 15 g nutritional yeast; 1 dl rapeseed oil; 1 tbsp olive oil; 1 tin cannellini beans; ½ tsp smoked paprika; ¾ tsp salt; 1 tbsp lemon juice; 2 pinch salt; a little smoked paprika; a little pepper

Vegan Vegetarian Autumn

Total: 1 hr 30 min. | Active: 30 min.

vegan, lactose-free, gluten-free

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A comforting yet sophisticated dish for autumn and winter. This recipe combines roasted squash with a smoky aroma, a creamy white bean sauce with confit garlic, plus crispy sage crisps for a wonderful balance of textures and flavour. Easy to make, yet elegant – the perfect way to celebrate the season.

Recipe by:
Tosca - Chef Tosca

Ingredients

for 4 portions

Confit garlic
8	garlic cloves, peeled
1	organic lemon, a little zest peeled with a peeler
1 dl	rapeseed oil

Squash
1 ⅓ kg	squash (e.g. mandarin), deseeded, thinly sliced
1 tbsp	olive oil
½ tsp	smoked paprika
½ tsp	salt

Sauce
1 tin	cannellini beans (approx. 435 g), rinsed, drained
20 g	tahini (sesame paste)
1 ½ dl	water
15 g	nutritional yeast
1 tbsp	lemon juice, grated zest and the juice
¼ tsp	salt

Topping
30 g	pecan nuts
8	sage leaves
2 pinch	salt

To serve
a little	smoked paprika
a little	pepper

How it's done

Confit garlic

Place the garlic in a small ovenproof dish. Add the lemon zest and oil so that the garlic is covered with the oil.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow the garlic and lemon zest to cool slightly in the confit oil.

Squash

Mix the squash, oil and paprika in a bowl, season with salt, spread on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 180 °C.

Sauce

Place the beans in a blender along with all the other ingredients up to and including the salt. Drain the confit garlic and lemon zest, add to the blender. Add 1/2 tbsp of the confit oil, puree until smooth.

Topping

Dry-roast the nuts in a non-stick frying pan, remove. Heat 2 tbsp of the confit oil in the same pan. Reduce the heat, gently fry the sage until crispy. Remove, drain on kitchen paper, season with salt.

To serve

Remove the squash from the oven, plate up with the sauce. Top with the nuts and sage. Season with paprika and pepper.

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