Squash, White Beans & Cornish Yarg

This recipe is the perfect meal now that the weather is cooler and we are reaching for food that is warm and comforting. The bright, lemony tang of the Cornish Yarg tastes delicious alongside the creamy white beans and the sweet roasted squash. With the anticipation of autumn also comes a transitional season of produce, so this recipe is a celebration of the first of the season winter squash. We have used Kabocha squash but varieties like Crown Prince, Delicata and Red Kuri are also delicious.

Ingredients

Method

Preheat the oven to 180C fan. 

Cut the squash into crescents. Drizzle with olive oil, season well and roast for around 45 minutes.

Cut the leek in half lengthways and dice into chunky slices. Heat the olive oil in a saucepan then fry the leeks for around 10 minutes until slightly caramelised.

Add the finely chopped garlic, thyme leaves and plenty of pepper. Once the garlic is cooked, add the white wine and cook off the alcohol for a few minutes.

Now add the beans and their stock, then fill the jar a third of the way up with water and add to the saucepan. Simmer for around 5 minutes until the liquid has slightly reduced and thickened.

Add a spoonful of crème fraiche, half of the lemon zest and the grated Cornish Yarg to the beans and stir through. Season to taste, although the bean stock should add enough salt.

Spoon the beans into a bowl or plate, top with the squash and add the finely chopped parsley and remaining lemon zest.