Cannellini Bean Puree with Roasted Butternut Squash, Cauliflower and Parsley Dressing

A recipe that is easily adapted to the veg and beans that you have in your cupboard! Try using butterbeans instead of cannellini beans or sweet potato instead of butternut squash. A feel good recipe that is simple to make but feels fancy enough to serve for a dinner party.

Serves 2

Ingredients:

For Puree

• 1x can of Cannellini Beans
• 1 tbsp plant based Butter or olive oil
• 2x Shallots
• 1 Garlic Clove
• 150ml Milk

Butternut Squash and Cauliflower

• 1/2 Butternut Squash
• 1/2 Cauliflower
• Smoked Paprika
• Ground Coriander

Preserved Lemon and Parsley Dressing

• 1 Preserved Lemon
• Handful of Fresh Parsley Leaves (about 25g)
• 2 tbsp Apple Cider Vinegar (or White Wine Vinegar)
• 75ml Olive Oil

Method:

1. Preheat your oven to 180 degrees.
2. Cut the butternut squash in half and cut into thin wedges – place in a single layer on a baking tray and sprinkle over 1 tsp smoked paprika, salt, pepper and a drizzle of olive oil. Bake in the oven for about 1 hour or until the wedges are slightly crispy, golden and cooked all the way through.
3. For the cauliflower, cut into smallish florets and place in a tray. Toss with olive oil, salt, pepper and a sprinkle of ground coriander (about 1tsp). Bake in the oven for 1 hour or until crispy and slightly charred.
4. For the puree, peel and finely slice the onion and garlic clove and sweat in a saucepan with the butter (or olive oil if using instead). Once translucent and soft, add in the drained cannellini beans and a about half of the milk. Simmer for a couple of minutes before turning off the heat and leaving to cool.
5. Once the puree is cool blend with the remaining milk, until smooth in a food processor or with a hand blender if you have one. Season with salt and pepper to taste.
6. For the dressing, finely chop the parsley leaves and preserved lemon. Mix together with the olive oil and vinegar and a touch of black pepper. You can add salt here if you would like however the preserved lemon is extremely salty and I usually rinse it quickly before using to remove some of the excess brine.
7. Once the veg is cooked – serve together drizzling the dressing over the puree. I like to serve it with some wilted spring greens or cavelo nero.

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