Recipe: Nduja Baked Butternut Squash with Kale & Crispy Sage

a One tray bake that packs a punch

Golden roasted squash halves baked in a creamy butter bean sauce, topped with spicy nduja, wilted kale and crisp sage. Comforting, bold and deeply savoury.

Serves 4

Ingredients

Nduja Baked Butternut Squash with Kale & Crispy Sage

2 medium butternut squash, halved lengthways, seeds removed

Olive oil
Sea salt & cracked black pepper

120g nduja
2 cloves garlic, finely sliced
1 small shallot, finely diced
1 x 700g jar Bold Bean butter beans (or 2 tins, drained)
150ml chicken or vegetable stock
200ml double cream
1 tsp Dijon mustard
1 handful kale, finely chopped (stalks removed)
Small handful fresh sage leaves
30g parmesan, finely grated (optional)

Method

STEP 1

Preheat oven to 200°C (fan 180°C). Score the flesh of each squash half lightly. Drizzle with olive oil, season well and place cut side up in a roasting tin. Roast for 35–45 minutes until tender and caramelised at the edges.

STEP 2

In a pan over medium heat:

Add nduja and allow it to melt, releasing its oils.
Add shallot and cook until soft (3–4 minutes).
Stir in garlic and cook briefly until fragrant.

Add the butter beans and stir gently to coat in the nduja. Pour in stock and cream. Stir in Dijon mustard. Simmer for 5–7 minutes until slightly thickened but still saucy.

STEP 3

Fold through the chopped kale and allow it to wilt into the sauce for 2–3 minutes. Taste and adjust seasoning.

STEP 4

Spoon the creamy nduja butter beans over and around the roasted squash halves in the baking dish. Scatter parmesan over if using. Return to the oven for 10–15 minutes until bubbling at the edges.

STEP 5

While baking, heat a small drizzle of olive oil in a pan.
Fry sage leaves for 20–30 seconds until crisp.
Drain on kitchen paper and lightly salt.

STEP 6

Scatter crispy sage over the top.
Add an extra drizzle of olive oil and cracked black pepper.

Serve straight from the tray with crusty sourdough to mop up the sauce.

TIPS

A splash of cider vinegar at the end brightens everything.
You can swap kale for cavolo nero.
For extra indulgence, add torn mozzarella before the final bake.

In this recipe

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