Sage and Squash Beans | Whole Foods

DRZZL × WHOLE FOODS MARKETHIGH STREET KENSINGTON

Cook Properly.

The recipe from the window. Now for your kitchen.

Find Kitchen and Table downstairs, in the olive oil aisle.

Meet DRZZL. Kitchen for cooking. Table for dressing. Put both to work in our sage and squash beans.

The recipe from the window.

Sage and
Squash Beans

Serves two

Everything you need.

Cannellini beans700g
Butternut squash½
DRZZL KitchenAs needed
Shallot1
Garlic4 cloves
Dry white wine175ml
Sage leavesBig bunch
DRZZL TableTo finish

Good ingredients do most of the work.

Roasted squash over creamy cannellini beans, with sage and olive oil — Made with Kitchen. Finished with Table.

Let's cook.

01 — Roast the squash

Preheat the oven to 200°C. Chop the squash, leaving the skin on if you like. Drizzle with DRZZL Kitchen and roast for 40 minutes, until caramelising around the edges.

02 — Crisp the sage

Pick the leaves from one sprig of sage and gently fry in DRZZL Kitchen until crisp. Lift out and set aside on kitchen paper, keeping the oil in the pan.

03 — Cook the beans

Dice the shallot and fry in the sage oil for a couple of minutes. Mince the garlic, add it to the pan and fry for about a minute. Pour in the white wine and let it sizzle for a minute or two. Add the cannellini beans with all their juices and two sprigs of sage. Simmer until thickened.