Roast Pumpkin + Braised Beans with Artichoke-Caper Dressing
"Roasting the pumpkin in generous wedges until slightly charred at the edges not only looks inviting, but really intensifies their sweetness. It's then simply a case of using the best of your store-cupboard to build additional layers of flavour and texture to further elevate the pumpkin. Jarred white beans braised with garlic, thyme and white wine feel almost habitual for me, as does this punchy dressing made from marinated artichokes, capers, parsley and lemon for spooning over" - JessThis is an exclusive recipe from Jess Elliot Dennison's cookbook 'Weekend Recipes'. Jess is a food writer + founder of Elliot's where she cooks, writes + teaches in Edinburgh. Check out more of her BEAUTIFUL work here.
Source: Bold Bean Co
Ingredients
- jar Queen Cannellini Beans - with their bean stock
- small Red Kuri squash or Delica pumpkin
- extra virgin olive oil
- sea salt flakes
- fat garlic cloves
- sprigs thyme
- white wine
- x 700 jarred artichoke hearts in olive oil
- capers
- flat-leaf parsley
- lemon
- white sourdough or crusty baguette to serve