Cavolo Nero, Squash, Butterbeans & Chilli Oil

Cavolo Nero, Squash, Butterbeans & Chilli Oil

I bought this delicata squash, cavolo Nero and butterbeans from @daylesfordfarm earlier in the week. Their organic produce is so beautiful that it makes eating seasonally inspiring! I want to show you how 3 simple ingredients can be a great vehicle for my chilli oil plus adding a lil’summin’summin’to the mix!
This makes a great lunch or dinner! The chilli oil can be found in the “sauce” category. Also, any squash would do but this one goes quite crunchy when roasted and has a great texture!

Ingredients:

Vegan / GF
Serves 2
1 squash, peeled and chopped into 1cm cubes
100g cavolo nero, stalks discarded
3 tbsp olive oil
240g cooked butterbeans
1 tsp white miso paste
3 tbsp sesame oil
Juice of 1/2 lime
2 tbsp vinegar
3 tsp chilli oil (see sauce category)
1 tsp sesame seeds
salt and pepper

Preheat oven to 190 and add squash and cavolo Nero to a baking tray. Keep veg separate. Season with olive oil, salt and pepper. Roast in the middle of the oven for 5 minutes. Remove the cavolo Nero and continue cooking squash for another 20-25 minutes until soft and crispy. 
Divide between two plates and with the butterbeans. 
In a small bowl, mix together the miso, sesame oil, lime juice, vinegar, chilli oil and a pinch of salt. Mix to check the seasoning and drizzle over the veg. Sprinkle over the sesame seeds!

Another great combination for the veg would be brown butter, garlic and sage sauce with gnocchi or spaghetti. More for the weekend though as heavier.