Step-by-Step Instructions

1. Preheat oven and prepare equipment

   5 min

   Preheat your oven to 220°C / 200°C fan and take out a large saucepan, a frying pan and a baking tray.

   Equipment: oven, large saucepan, frying pan, baking tray
   Temperature: 220°C

2. Prep and roast the courgettes

   18 min

   Cut the courgette into rounds or batons around 0.5cm thick. Place the courgettes onto your baking tray, toss in a little olive oil and season well with salt and pepper. Roast in the oven until brown and crisp, around 15-20 minutes, turning/tossing halfway.

   Equipment: knife, chopping board, baking tray, oven

3. Simmer squash broth and butter beans

   15 min

   Place a saucepan over medium–high heat and add the squash broth along with the butter beans , including the liquid from the tin. Once the sauce begins to bubble, reduce the heat to low and let it simmer gently until serving. Add a splash of water as needed to reach your preferred consistency.

   Equipment: large saucepan, stove

4. Toast seeds and fry sage leaves

   8 min

   Place your frying pan over a low-medium heat, then dry fry (without oil) the pumpkin and pine nuts until lightly toasted. Remove from the pan and set aside. Add a few tablespoons of olive oil to the pan and place it back over a medium heat. When hot, add the sage leaves without overlapping. The leaves will turn translucent and the oil will stop bubbling around the leaves when they are crisp. Remove and set aside.

   Equipment: frying pan, stove

5. Assemble bowls and serve

   3 min

   To serve up, divide the butternut squash brothy beans between serving bowls and top with the courgettes , toasted pumpkin and pine nuts , crispy sage and finish with a drizzle of hot agave nduja . Enjoy!

   Equipment: serving bowls