Steps to Prepare Favorite Slow herby squash and beans - vegan

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, slow herby squash and beans - vegan. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Slow herby squash and beans - vegan is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Slow herby squash and beans - vegan is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook slow herby squash and beans - vegan using 10 ingredients and 7 steps. Here is how you cook it.

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. Prepare olive oil
3. Take onion squash, halved… then scoop the seeds out and cut into wedges (around 2cm thick) - delicata squash also works; butternut probably will too
4. Get onions, cut into wedges
5. Make ready Black pepper
6. Prepare stock
7. Take sprigs of fresh rosemary and/ or thyme and/or sage
8. Take can of cannellini or butter beans, drained and rinsed
9. Prepare cavolo nero - shredded into smaller pieces
10. Make ready Optional: another bunch of cavolo nero, steamed for a couple of minutes to serve

Steps 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 😋

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