This delicious dish features roasted butternut squash, seasoned with nutmeg, served atop a creamy butter bean mash, and finished with a glorious sage pesto. Perfectly cooked, tender and caramelized squash pairs beautifully with the smooth mash.
1: Preheat the oven to 200°C fan / 425°F.
2: Peel the squash, discard the seeds, and chop into 2cm thick slices.
3: Season the squash with salt, pepper, and nutmeg and place it on a tray.
4: Slice the head off the garlic bulb to expose the cloves and add it to the tray.
5: Drizzle everything with olive oil and mix, then wrap the garlic bulb with baking paper.
6: Roast for 40 minutes or until the squash is tender and caramelized, and the garlic cloves are soft.
7: In a pestle and mortar, crush together the sage and parsley.
8: Add the walnuts, nutritional yeast, juice from half of the lemon, olive oil, salt, and pepper; crush until paste forms.
9: Blend the butter beans in a blender with the roasted garlic cloves, lemon juice, salt, pepper, and water until creamy.
10: Heat the butter bean mash in a pan for 1-2 minutes.
11: Serve the mash on plates, topped with the roasted butternut squash and sage pesto.
