Step-by-Step Instructions

1. Preheat oven and gather equipment

   5 min

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

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

2. Prep and roast butternut squash

   25 min

   Halve the butternut squash and remove the seeds using a spoon. Then cut each half into wedges about 2cm thick. Place them on the baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes, or until the edges start to caramelise.

   Equipment: spoon, baking tray, oven
   Temperature: 220°C

3. Prep the curly kale

   4 min

   In the meantime, remove the hardy stems from the curly kale and tear the leaves into bite-sized pieces.

4. Cook butter beans and kale

   8 min

   Place your saucepan over a medium heat and add the butter bean broth and drained butter beans along with 100ml water. Bring to a boil, then reduce the heat to low and simmer for a couple of minutes. If you’d like to cook the curly kale in the broth, add it at this stage and cook until tender. Alternatively, you can sauté the curly kale to serve as a side. Heat a drizzle of olive oil in a pan over medium heat, and cook the kale until bright green and starting to crisp up at the edges. Season with salt and pepper, then set aside.

   Equipment: large saucepan, pan

5. Toast pumpkin and pine nuts

   4 min

   Place your small frying pan over medium heat and dry-toast (without oil) the pumpkin & pine nuts mix until slightly golden and fragrant.

   Equipment: small frying pan

6. Plate and serve

   5 min

   To serve, divide the butter bean broth and curly kale between serving bowls and top with the roasted butternut squash wedges. Drizzle over the salsa verde and finish with the toasted pumpkin & pine nuts mix . Enjoy!

   Equipment: serving bowls