Season
Autumn
Winter
Dietary
Vegetarian
Ingredients
1 medium sized squash - crown prince or butternut recommended
2 medium leeks, sliced into rounds
1 tin butter beans, drained and rinsed
2 cloves garlic, finely chopped
1 small bunch of fresh parsley, finely chopped
Zest of 1 lemon
1 tsp dijon mustard
1 tsp smoked paprika
Olive Oil
Salt & Black Pepper
Optional: Crumbled Goat's cheese or toasted seeds as a topping.
Method
- Roast the Squash - heat the oven to 200°C. Toss the Squash wedges with olive oil, smoked paprika, and salt and pepper. Spread on a tray and roast for 25-30 minutes until soft and caremalised.
- Cook the Leeks - Warm a tablespoon of oil in a frying pan. Add the leeks and cook over medium heat for 8-10 minutes until they soften and start to catch a little colour. Add the garlic during the last 2 minutes of cooking.
- Warm the beans - stir the butter beans into the leeks with a splash of water. Let them heat through for 3-4 minutes, seasoning well with salt and pepper.
- Make the Herb Dressing - Mix parsley, lemon zest, mustard, honey, a pinch of salt, and 2-3 tablespoons of olive oil. Stir until you have a loose dressing.
- Plate everything together and top with goat's cheese or pumpkin seeds if using.
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