Step-by-Step Instructions

1. Gather and rinse ingredients

   3 min

   Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

2. Take out cooking equipment

   1 min

   take out a large saucepan, a frying pan and a baking tray.

   Equipment: large saucepan, frying pan, baking tray

3. Preheat oven

   12 min

   Preheat your oven to 220°C / 200°C fan

   Equipment: oven
   Temperature: 220°C

4. Trim and slice brussels sprouts

   4 min

   Trim the bottoms of thebrusselssproutsif needed, then slice them thinly with a sharp knife. Alternatively you can cut them in half but thinly slicing will make them crispier and quicker to cook.

   Equipment: sharp knife

5. Combine butterbeans and squash broth

   1 min

   Drain thebutterbeansand add to your saucepan along with thesquash broth.

   Equipment: large saucepan

6. Dry fry pumpkin and pine nuts

   4 min

   Place your frying pan over a low-medium heat, then dry fry (without oil) thepumpkin and pine nutsuntil lightly toasted.

   Equipment: frying pan, hob

7. Season sprouts on baking tray

   2 min

   Place the sprouts onto your baking tray, toss in a little olive oil and season well with salt and pepper.

   Equipment: baking tray

8. Heat butterbeans and broth

   2 min

   Once there is 5 minutes left of cooking time on the sprouts, place the pan over a medium-high heat.

   Equipment: large saucepan, hob

9. Remove toasted nuts and set aside

   1 min

   Remove from the pan and set aside.

10. Roast sprouts until crisp

    18 min

    Roast in the oven until brown and crisp, around 15-20 minutes, turning/tossing halfway.

    Equipment: oven, baking tray
    Temperature: 220°C

11. Simmer beans until piping hot

    3 min

    Once the sauce is bubbling, reduce to low-medium and cook for 2-3 minutes or until piping hot.

    Equipment: large saucepan, hob

12. Heat oil in frying pan

    1 min

    Add a few tablespoons of olive oil to the pan and place it back over a medium heat.

    Equipment: frying pan, hob

13. Crisp sage leaves in oil

    2 min

    When hot, add thesageleaves 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, hob

14. Assemble and garnish bowls

    3 min

    To serve up, divide thebutternut squash brothy beansbetween serving bowls and top with the crispy shreddedsprouts, toastedpumpkin and pine nuts, crispysageand finish with a drizzle ofhot agave nduja. Enjoy!

    Equipment: serving bowls