Butter Beans with Roasted Butternut Squash, Grapefruit & Radicchio

Serves 4

Creamy butter beans sautéed in butter with lemon zest, paired with golden roasted squash, bitter radicchio, fresh grapefruit segments and toasted hazelnuts — finished with a light grapefruit and white balsamic dressing.

Ingredients

• 1 small butternut squash
• Olive oil
• Salt
• 1 can butter beans, drained and rinsed
• 50 g butter
• 1 lemon, zested
• 1 handful hazelnuts
• 3 leaves radicchio
• 1 grapefruit
• 2 tbsp olive oil
• 1 tbsp white balsamic vinegar
• Juice from leftover grapefruit
• Salt & pepper

Method

1. Cut the butternut squash into slices and add to a baking tray with a generous drizzle of olive oil and salt. Toss to coat and spread in an even layer. Roast in a fan oven at 180°C for 25–30 minutes until tender and golden.
2. Add the butter and butter beans to a pan and sauté gently over low heat for about 10 minutes, until the beans have absorbed most of the butter. Stir in the lemon zest and season with salt.
3. Add the hazelnuts to a pan with a small piece of butter and toast over medium heat until golden and crispy. Set aside to cool, then roughly chop.
4. Tear the radicchio into smaller pieces. Cut the grapefruit into segments and squeeze the leftover juice into a glass. Add white balsamic, olive oil, salt and pepper and whisk together to make the dressing.
5. Arrange the butter beans, roasted butternut squash, radicchio and grapefruit on a platter. Drizzle with the dressing, scatter over the hazelnuts and season with salt and pepper.