Squash & Beans with Crispy Sage

Heat the oven to 210°C. Soak the cashews in boiling water in a small bowl and set aside.

Chop the squash in half and remove the seeds. No need to peel it. Place one half, intact, cut side down on a baking tray. Cut the other half into small pieces and scatter them around the tray.

Peel and roughly chop the red onion into wedges and add to the tray. Slice the top off the garlic bulb and add to the tray, cut side up. Drizzle over a glug of olive oil and season with sea salt then roast for 35-40 mins until the squash is tender and the large intact piece starts to collapse when you touch it. Remove from the oven and set aside to cool.

While the veggies cook, heat a glug of olive oil in a large pan set over a low-medium heat. Add the sage leaves and fry for 30 seconds, then transfer them to a paper towel and sprinkle with sea salt.

Get the pan with the sage-infused oil back over a low-medium heat and add the butter beans. If the beans are organic, add their cooking liquid; if the cooking liquid isn’t already salty, crumble in the stock cube. If the beans aren’t organic, add the water and crumble in the stock cube. Bring the mixture to a low bubble and leave to gently simmer.

To a blender, add the silken tofu, drained soaked cashews, nutritional yeast, juice of the lemon and a pinch of salt. Scoop out the flesh from the large intact piece of squash and squeeze out the flesh from the roasted garlic then add to the blender and blitz until smooth.

Pour the blended mixture into the pan with the butter beans, mix to combine and season to taste.

Divide the beans between bowls and top with the roasted squash and red onion, and the crispy sage.