Creamy beans & squash with sage & onion crunch

Step by Step

Step 1

Melt 15g butter alternative in a small saucepan, add 50g onions with a generous pinch of salt, and cook on a medium heat for 4-5 minutes, stirring often, until deeply golden. Stir in the sage and nigella seeds and cook for 1½-2 minutes more, stirring, until all the sage turns a darker green. Finely grate over the zest from half the lemon. Set aside for later.

Step 2

Season then cook the squash in the microwave following pack instructions, then drain. Meanwhile, melt the rest of the butter alternative in a large nonstick frying pan. Add the remaining onion with a pinch of salt and cook for 8-10 minutes over a medium heat until soft and golden. Stir in the garlic for 2 minutes, then add the squash.

Step 3

Put 50g of the drained beans in a blender with 6 tbsp of juices from the can. Add the plant cream and season. Blend until velvety. Stir into the pan with the rest of the beans and simmer gently. Add a generous squeeze of lemon juice, and salt and pepper to taste.

Step 4

Spoon the beans and sauce into rimmed plates or shallow bowls, then scatter with the now-crisp sage and seeds. Serve with lemon wedges for squeezing, plus steamed cavolo nero, and crusty bread, if liked.