Roasted acorn squash on white bean mash

Step 1

Heat up the oven to 220° C / 425° F and grab two large baking trays.

Step 2

Wash acorn squash, cut it in half lengthwise, scoop out the seeds with a spoon and slice into 1.25 cm / 0.5 ” slices.

Step 3

Brush the slices with 1 tbsp of olive oil all over, season with salt and pepper and spread on two baking trays, leaving plenty of room around each piece.

Step 4

Cut the top of the garlic head (I like to roast a few at once) off to explose the cloves, drizzle with 1 tsp of olive oil, compeletely wrap the garlic in a piece of baking paper and then foil and put on the tray next to the pumpkin.

Step 5

Bake for about 15 minutes, then mix balsamic and maple syrup in a small bowl and brush it onto the squash on both sides (keep leftovers for drizzling at the end). Carry on baking for another 5-10 minutes, until soft and caramelised.

Step 6

Check on the garlic, if the cloves are soft and semi-translucent, carefully remove it from the oven. If not, carry on roasting it for 5-10 more minutes.

Step 7

Place drained cannellini beans, roughly chopped up sage leaves, lemon zest and juice, miso, salt, pepper and cooking / canning bean water (or good olive oil for a more luxurious texture) in a food processor (or power blender).

Step 8

Once roasted garlic is cool enough to touch, squeeze all of the cloves into the food processor.

Step 9

Process the beans until creamy and smooth, adding more cooking liquid (or olive oil) and salt if needed.

Step 10

Heat up a tablespoon of olive oil in a small frying pan on low heat.

Step 11

Add sage leaves and fry for a couple of minutes until crispy, then lift them out of the oil with a fork and place on a piece of paper towel to drain. Sprinkle with a little salt.

Step 12

Add maple syrup, balsamic and pecans to the sage oil left in the pan. Stir well to coat, allow to simmer for 2 minutes or so until the sugar gets all bubbly, then remove from the pan and sprinkle with salt. Once cool chop up roughly.

Step 13

Transfer the mash to a large platter, flatten it into a swirly mound using the back of a spoon.

Step 14

Place roasted pumpkin pieces on top, sprinkle with chopped pecans and fried sage leaves (crushed in your hands).

Step 15

Drizzle leftover balsamic & maple on top.