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BUTTER BEANS WITH ROASTED BUTTERNUT SQUASH

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
READY IN

40 mins

COOKING TIME

40 mins

PREP TIME

10 mins

SERVES

2 people

ingredients

  • 1 red pepper, deseeded and chopped
  • ½ butternut squash, peeled, deseeded and cubed
  • 1 Spanish onion, peeled and chopped
  • Brindisa Arbequina extra virgin olive oil
IN STOCK
  • 2 tsp Nora pepper paste
IN STOCK
  • 1 head of garlic, top removed
  • ½ tsp hot smoked paprika
IN STOCK
  • 1 jar of Perello butter beans
IN STOCK
  • 3 strips of lemon zest
  • 100g baby spinach
  • FOR THE BLACK OLIVE TAPENADE
  • 1/3 jar of black Empeltre olives, stones removed, chopped
IN STOCK
  • 2 tbsp of capers, desalted
OUT OF STOCK
  • 25g parsley, leaves chopped
  • 1 tbsp balsamic vinegar
IN STOCK
  • 3 tbsp of extra virgin olive oil
IN STOCK
  • Lemon zest
  • Hot and sweet smoked paprika
IN STOCK

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.

ingredients

  • 1 red pepper, deseeded and chopped
  • ½ butternut squash, peeled, deseeded and cubed
  • 1 Spanish onion, peeled and chopped
  • Brindisa Arbequina extra virgin olive oil
IN STOCK
  • 2 tsp Nora pepper paste
IN STOCK
  • 1 head of garlic, top removed
  • ½ tsp hot smoked paprika
IN STOCK
  • 1 jar of Perello butter beans
IN STOCK
  • 3 strips of lemon zest
  • 100g baby spinach
  • FOR THE BLACK OLIVE TAPENADE
  • 1/3 jar of black Empeltre olives, stones removed, chopped
IN STOCK
  • 2 tbsp of capers, desalted
OUT OF STOCK
  • 25g parsley, leaves chopped
  • 1 tbsp balsamic vinegar
IN STOCK
  • 3 tbsp of extra virgin olive oil
IN STOCK
  • Lemon zest
  • Hot and sweet smoked paprika
IN STOCK

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