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 brussels sprouts

   18 min

   Trim the bottoms of the brussels sprouts if 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. Place the sprouts 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: sharp knife, baking tray, oven

3. Heat butter beans and squash broth

   5 min

   Add the butter beans along with its brine in the tin to your saucepan along with the squash broth . Once there is 5 minutes left of cooking time on the sprouts, place the pan over a medium-high heat. Once the sauce is bubbling, reduce to low-medium and cook for 2-3 minutes or until piping hot.

   Equipment: saucepan

4. Toast nuts and fry sage

   5 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

5. Plate and garnish the dish

   3 min

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

   Equipment: serving bowls