Slow herby squash and beans - vegan
Slow herby squash and beans - vegan

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, slow herby squash and beans - vegan. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Slow herby squash and beans - vegan is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Slow herby squash and beans - vegan is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook slow herby squash and beans - vegan using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Slow herby squash and beans - vegan:
  1. Make ready Use a pan that can be used on the stove top and in the oven and that has a lid
  2. Make ready olive oil
  3. Get onion squash, halved… then scoop the seeds out and cut into wedges (around 2cm thick) - delicata squash also works; butternut probably will too
  4. Make ready onions, cut into wedges
  5. Prepare Black pepper
  6. Take stock
  7. Get sprigs of fresh rosemary and/ or thyme and/or sage
  8. Get can of cannellini or butter beans, drained and rinsed
  9. Prepare cavolo nero - shredded into smaller pieces
  10. Take Optional: another bunch of cavolo nero, steamed for a couple of minutes to serve
Instructions to make Slow herby squash and beans - vegan:
  1. Heat the oil in the pan. Add the squash. Fry for about 5 mins on each side so it’s starting to caramelise. Take the squash out and set to one side.
  2. Add the onions to the pan. (It probably doesn’t need more oil.) Cook for about 10 mins until the onions soften.
  3. When the onions are softened, add the herbs and a few grinds of pepper. Then add the stock and the squash. Bring to the boil and then turn the heat down, put the lid on and simmer for 20 mins.
  4. Preheat the oven at 200C.
  5. Add the beans to the pot and put the lid back on. Then put the pot in the oven and cook for 45 mins.
  6. After 45 mins, add the cavolo nero to the pan. Leave the lid off and put back in the oven for 10-15mins.
  7. Serve on the extra cavolo nero if you’re using. Enjoy 😋

So that’s going to wrap this up with this special food slow herby squash and beans - vegan recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!