Pumpkin with Cannellini Beans & Sage

Ingredients

  • medium-sized butternut pumpkin
  • 1-2 Tbsp extra virgin olive oil or butter
  • Salt to taste
  • 1 small onion, peeled and finely chopped
  • 1 large clove garlic, peeled and crushed
  • 1 small hot red chilli, finely chopped, or ¼ tsp chilli flakes, or to taste
  • Small handful fresh sage leaves
  • 400g (14 oz) can cannellini beans, drained
  • 1 cup grated tasty cheese
  • 2 Tbsp panko crumbs, or fresh breadcrumbs

Method

  1. Cut pumpkin in half lengthwise and rub cut surface with oil. Lay oiled side down in a shallow ovenproof dish lined with baking (parchment) paper. Bake in an oven preheated to 180°C for about 25 minutes, or until just tender when pierced with a skewer. Remove pumpkin from oven and carefully turn the pieces over. Scoop out seeds and fibre with a spoon. Sprinkle pumpkin with salt.Butternut Pumpkin with Cannellini Beans
  2. Put onion in a small saucepan with 1 tablespoon of oil. Cover pan with a lid and cook gently until tender. Remove lid and cook until golden. Add garlic, chilli and sage leaves and cook for a few minutes more to cook the garlic through. Add beans and season with a little salt. Gently toss together.
  3. Pile into pumpkin halves, letting mixture spill around the pumpkin. Butternut Pumpkin with Cannellini Beans
  4. Sprinkle with cheese then crumbs. Bake for 12-15 minutes until golden and crisp on top. Serve hot.