SERVES 2
A recipe by Meera Sodha from the Guardian.
INGREDIENTS
1 x 400g tin borlotti beans in water, not drained
400g medium tomatoes, halved
600g butternut squash, seeds scooped out, the rest cut into 1½cm-wide, skin-on wedges
5 garlic cloves, peeled and chopped
1½ tsp fine sea salt
150ml good white wine
6 tbsp extra-virgin olive oil
20 sage leaves
METHOD
Heat the oven to 200C (180C fan)/390F/gas 6. Pour the beans and the water from the can into a 25cm x 35cm baking dish, add the tomatoes, squash, garlic, salt, wine, oil and sage, and mix gently with your hands, distributing the squash evenly throughout the mix and poking the beans under the liquid (otherwise they’re likely to explode while in the oven).
Bake for an hour, until the squash is almost falling apart and caramelised in places and any tomatoes on the top of the mix have roasted nicely; if need be, give it an extra 15 minutes or so.
Remove and serve straight from the baking dish with fresh bread to tear and dunk in the cooking juices.