butter beans with roasted butternut squash
Bean RecipesVegetarian Recipes

This vibrant and flavour-packed dish combines the sweetness of roasted butternut squash and peppers with the richness of buttery beans and a zesty black olive tapenade. Nutritious and delicious! Recipe by @thecornerplot

METHOD:

  1. Place the pepper, butternut squash, and onion on a baking tray. Drizzle with two tablespoons of extra virgin olive oil, add the Nora pepper paste, and sprinkle with hot smoked paprika. Season and mix well. Place the garlic on a sheet of baking parchment, add a tbsp of olive oil and tie into a bag with string. Place on the baking sheet with the vegetables. Bake for 30 minutes, turning the squash and peppers over a couple of times. Remove from the oven.
  2. When cool, unwrap the garlic, squeeze the cloves into a bowl and crush into a puree.
  3. Spoon the butter beans (with their juices) into a saucepan and add 30 ml water to loosen three strips of lemon zest and a heaped teaspoon (or more) of the roasted garlic puree. Season with black pepper and salt. Bring to a boil, reduce the heat and gently simmer for 2 minutes. Add the spinach and stir it into the beans when the leaves wilt. Remove from the heat.
  4. Place the olives, capers and chopped parsley in a small bowl. Add the balsamic vinegar, extra virgin olive oil and zest from half a lemon. Stir to combine, adding more olive oil to achieve a loose consistency. Taste and season as necessary.
  5. Place the butter beans and spinach in a serving dish, top with the roasted squash and peppers, and drizzle with the black olive tapenade. Dust with hot and/or sweet smoked paprika and serve with crusty bread.

Butter Beans With Roasted Butternut Squash

Cooking timeCooking time: 40 mins
Ready in: 40 mins
Prep time: 10 mins
Serves: 2 people

This vibrant and flavour-packed dish combines the sweetness of roasted butternut squash and peppers with the richness of buttery beans and a zesty black olive tapenade. Nutritious and delicious! Recipe by @thecornerplot

Ingredients

Brindisa products

Other products

1 red pepper, deseeded and chopped
½ butternut squash, peeled, deseeded and cubed
1 Spanish onion, peeled and chopped
1 head of garlic, top removed
3 strips of lemon zest
100g baby spinach
FOR THE BLACK OLIVE TAPENADE
25g parsley, leaves chopped
Lemon zest

Shop the recipe - 6 products available

Brindisa Arbequina Olive Oil 1L
Our Arbequina oil is produced in Navarra, using 100% Arbequina olives, this varietal is most associated with Northern Spain. The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste.
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Nora Pepper Paste Brindisa Spanish FoodsNora Pepper Paste Brindisa Spanish Foods
Sweet Nora Pepper Paste, 140g
Mellow, fruity paste from delicate Ñora peppers. Adds extra dimension to many recipes. Nora are small round peppers that originated in the Americas and were brought back to Europe by Spanish conquistadores. The flesh of the peppers is air-dried and hydrated then made into a rich paste. Mild and gently fruity, when dried, nora peppers are the basis of much of the paprika produced in Spain. Nora paste is an essential ingredient for many fish dishes, rices and stews. It is also the base for romesco sauce. Because of its texture and intense flavour it can also be used for a pasta sauce, as a base for pizza toppings or to fill empanadas.
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La Chinata Smoked Paprika DOP Hot Brindisa Spanish Foods
La Chinata Smoked Paprika. Hot. La Vera, 70g
Adds kick to sauces & dishes alike. Finely-ground. Peppers dry over oak fires. This paprika is produced in La Vera DOP, Extremadura from peppers that have been grown in one of the 52 villages within the DOP. The peppers are smoked by the growers before being sent to the factory, where they are ground in stone mills, to preserve the quality. This smoked paprika has a warm and smoky flavour, with a gentle hint of heat. If you’re looking for something with less spice, try the mild variant of our La Chinata smoked paprika.
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Perello Capers in salt, non pareilles, 75g jar
Salty and sharp these capers are uniquely delicious; non-pareil in fact means “without equal” in French and it is applied to the smallest capers with the most delicate flavour. Capers are produced from the unopened flower bud of the caper bush (whilst caperberries are the fruit of the same plant). These buds are picked, dried in the sun and preserved in rock salt. They are a versatile ingredient, adding flavour to dressings and creamy sauces (try it with horseradish) or add to potato salads or eggs. They are a perfect partner to white fish.
(1)
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Brindisa Arbequina Olive Oil 1L
Our Arbequina oil is produced in Navarra, using 100% Arbequina olives, this varietal is most associated with Northern Spain. The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste.
(37)
£20.25
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La Chinata Smoked Paprika DOP Hot Brindisa Spanish Foods
La Chinata Smoked Paprika. Hot. La Vera, 70g
Adds kick to sauces & dishes alike. Finely-ground. Peppers dry over oak fires. This paprika is produced in La Vera DOP, Extremadura from peppers that have been grown in one of the 52 villages within the DOP. The peppers are smoked by the growers before being sent to the factory, where they are ground in stone mills, to preserve the quality. This smoked paprika has a warm and smoky flavour, with a gentle hint of heat. If you’re looking for something with less spice, try the mild variant of our La Chinata smoked paprika.
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METHOD:

  1. Place the pepper, butternut squash, and onion on a baking tray. Drizzle with two tablespoons of extra virgin olive oil, add the Nora pepper paste, and sprinkle with hot smoked paprika. Season and mix well. Place the garlic on a sheet of baking parchment, add a tbsp of olive oil and tie into a bag with string. Place on the baking sheet with the vegetables. Bake for 30 minutes, turning the squash and peppers over a couple of times. Remove from the oven.
  2. When cool, unwrap the garlic, squeeze the cloves into a bowl and crush into a puree.
  3. Spoon the butter beans (with their juices) into a saucepan and add 30 ml water to loosen three strips of lemon zest and a heaped teaspoon (or more) of the roasted garlic puree. Season with black pepper and salt. Bring to a boil, reduce the heat and gently simmer for 2 minutes. Add the spinach and stir it into the beans when the leaves wilt. Remove from the heat.
  4. Place the olives, capers and chopped parsley in a small bowl. Add the balsamic vinegar, extra virgin olive oil and zest from half a lemon. Stir to combine, adding more olive oil to achieve a loose consistency. Taste and season as necessary.
  5. Place the butter beans and spinach in a serving dish, top with the roasted squash and peppers, and drizzle with the black olive tapenade. Dust with hot and/or sweet smoked paprika and serve with crusty bread.

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brindisa spanish foods tortas de aceite
Gavino Traditional Olive Oil Biscuits 180g
The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Made in several different flavours, the traditional biscuit is sweet, crisp and flaky with a mild taste of anise. Contains 6 tortas per pack
(15)
£4.75
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Brindisa Tarta de Santiago IGP Almond Cake Brindisa Spanish Foods
Brindisa Tarta de Santiago IGP Almond Cake 700g
Tarta de Santiago is the iconic product of this Galician city, popular with pilgrims for over a thousand years. Composed of a pastry case filled with almond paste, the most recognisable characteristic of the cake is the cross of St James in sugar on its surface. Rich, dense and moist, a delicious hand-made cake.
(92)
£13.95
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Jar of Ortiz Sardines a la Antigua in Olive Oil
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Ortiz Sardines in Olive Oil, 190g
Caught and processed on the same day for optimum freshness. Lightly fried in oil. Buttery and tender. These premium sardines are sourced daily from northern Spain’s coastal auction houses and tinned just hours after being caught. Hand-cleaned, lightly fried, and preserved in olive oil, they develop a rich depth of flavour during a four-month marination. With a melting, buttery texture and intensely savoury taste, they’re perfect for tapas platters, artisan sandwiches, or served on toasted bread with piquillo peppers.
(6)
£8.25
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Marcona almonds - Brindisa Spanish foodPerello salted marcona almonds cluster
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Perello Salted Marcona Almonds 150g
Plump Marcona almonds are an indigenous variety to Spain, known as the “Queen” of almonds. Cultivated in the north-east regions of Aragón, Valencia and Cataluña, this varietal is prized for its sweet, nutty, buttery flavour and creamy texture.   Expertly selected, then gently fried and seasoned to perfection in small batches, Perelló Salted Marcona Almonds make a wonderful snack alongside a cold drink. Add to a grazing platter alongside olives, acorn ham or cured mojama.  Perelló Nuts and Snacks are exactly the same ingredients, recipes and quality as our well-loved Brindisa nut and snack range. 
(53)
£8.25
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Perello Salted Marcona Almonds, 1kg
Plump Marcona almonds are an indigenous variety to Spain, known as the “Queen” of almonds. Cultivated in the north-east regions of Aragón, Valencia and Cataluña, this varietal is prized for its sweet, nutty, buttery flavour and creamy texture.   Expertly selected, then gently fried and seasoned to perfection in small batches, Perelló Salted Marcona Almonds make a wonderful snack alongside a cold drink. Add to a grazing platter alongside olives, acorn ham or cured mojama.  Perelló Nuts and Snacks are exactly the same ingredients, recipes and quality as our well-loved Brindisa nut and snack range. 
(3)
£49.00
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100% iberico ham in the bone with a 'Great Taste' award on a white backgroundSenorio 100% iberico ham on th bone on a wooden board with a label in an outdoor setting
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Señorío Acorn Fed 100% Ibérico Ham, Whole
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa.This DOP Extremadura Ibérico ham comes from animals raised in Extremadura, fattened on acorns for 10-12 weeks on the local dehesa, and then cured in Badajoz for over three years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. A 1-star Great Taste Awards winner in 2024 Minimum weight 7kg Find out more about Ibérico Ham and how to carve at our Ham School.  
(1)
£714.00
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