Roasted Squash, Chimichurri and Cacio e Pepe Beans
another autumn warmer
I love autumn. Second to summer, I’ve decided it’s my favourite season. I love the golden light; the crisp, clear air; the spectrum of oranges, russets, and yellows as the leaves make their exultant exit for the winter months. It’s a time that invites a natural slowing down, a return to home comforts, warming (often smushy) food and long evenings snuggled on the sofa.
For me, autumn also marks the beginning of cinema season. I was spoilt by not one but two trips to the cinema last week. First, a BAFTA screening of Ali Abbasi’s brilliant biopic, The Apprentice - a subtle and poignantly dark study of Trump’s rise to power in 1970s and 80s New York. With only the occasional humorous nod towards Trump’s political future, the film instead concerns itself with exploring his relationship with the infamous attorney, Roy Cohn (Jeremy Strong), whose cut-throat mentorship shapes the young, impressionable Trump (Sebastian Stan) in his evolution from real estate heir to ruthless property mogul. Stan’s portrayal of the young businessman was chillingly unflinching and believable, from the subtle pursed lips to the gradual transformation of his speech, as he hardened into the more recognisable anti-hero of today’s political landscape.
Next up on my cinema bucket list was the biographical film Lee, directed by Ellen Kuras and starring Kate Winslet, Andy Samberg, Alexander Skarsgård and Josh O’Connor. The story follows the life of war photographer and former model Lee Miller (Winslet), tracing the journey from her artistic beginnings in 1938 to her powerful work on the frontlines of World War II. It was a heart-wrenching, novel lens on the horrors of the war, and Winslet’s raw, compelling portrayal of Lee’s steely resolve, selfless ambition and, ultimately, human vulnerability had me bawling into my popcorn. Along with The Apprentice, if you haven’t already watched, I would highly recommend a trip to the cinema to see it.
In other more unsurprising news, I’ve been cooking lots more squash. Off the back of an Instagram story of a warming, autumnal lunch the other day, I promised a few people on Instagram this recipe. So without further ado, I give you…
Roasted Squash, Chimichurri and Cacio e Pepe Beans
serves 2
1 small butternut squash (about 400-500g)
2 tbsp olive oil
1 tsp dried sage
570g jarred white beans, liquid conserved
1 bay leaf
parmesan rind (optional)
150ml boiling water
20g parmesan, grated
salt, to taste
lots of black pepper
for the chimichurri
1 large handful of mint, leaves picked
4 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 large pinch of flakey salt
1 green thai chilli, finely diced
20g pistachio, coarsely chopped
Preheat the oven to 200 degrees C. Peel and chop the squash into half moons about 1cm thick. Arrange in a single layer on a large baking tray, drizzle with the oil, followed by the dried sage and a large pinch of salt. Roast for 30-35 minutes, until tender and turning golden at the edges.
While the pumpkin is roasting, set a small saucepan on medium heat. Add the white beans with their juices, followed by the bay leaf, paremsan rind and boiling water. Bring to a simmer, then turn the heat down to low. Cook, stirring every now and then, for 15 minutes, or until the water has reduced and you’re left with a thick, beany stew. Keep warm.
While the beans are simmering, get started on the chimichurri. Finely chop the mint and add to a pestle and mortar with the remaining five ingredients. Bash about a bit to bruise the leaves and ensure everything is combined and well drenched in oil. If it looks a bit dry, add a little more oil.
When you’re ready to serve, add the grated parmesan and a few good grinds of black pepper to the beans, stirring to combine. Plate the beans in two shallow bowls, followed by the roasted squash and a generous drizzle of the chimichurri. Finish with more ground pepper and a drizzle of nice olive oil, if you fancy.
Thank you so much for reading! If you liked the recipe (or the ramblings) I’d love to hear your feedback 💛and please do share the love using the link below.