Name: Squash with borlotti beans on bread
Yield: Serves 4
Ingredients: 650 g squash (try an interesting variety such as Red Onion, Blue Hubbard or butternut), seeds removed, flesh peeled and coarsely grated; a good pinch of dried rosemary; 1 clove of garlic, halved lengthways; 1 small onion, finely diced; flaked sea salt; aged pecorino or Parmesan cheese, to serve; ground black pepper; a very generous slug of your best olive oil, plus extra for brushing; 50 g unsalted butter; 4 slices of good rustic sourdough, bread, foccacia or ciabatta; 200 g tinned borlotti beans, drained and rinsed; a good scratch of nutmeg

Preparation info

Serves
4

Difficulty
Medium

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Like the Courgette and Barley, this is a recipe that brings an almost palpable calm to my table and mind because of its pleasing simplicity. Of course I like a variety of cuisines and dishes that may demand different levels of difficulty, but when I eat things like this, I just feel such an uncomplicated satisfaction. I ate a variation of this in a small trattoria in Tuscany - the bread is my substitution for barley. The menu was short and delivered verbal