Squash Mélange Recipe

Prepare squash

Preheat the oven to 200°C (400°F). Peel the butternut squash, cut off both ends, then slice the squash lengthwise into 1/4-inch (6 mm) thick slices. From those slices, use a small round cutter or a knife to cut rosette shapes (about 3–4 inches / 7–10 cm across). Reserve any trimmings for roasting alongside or for another use.

Dress and arrange

In a large bowl, toss the squash rosettes with 2 tbs olive oil, melted (or softened) 1 tbs butter, minced garlic, fresh thyme leaves, lemon zest, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.

Roast

Arrange the rosettes in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 18–22 minutes, flipping once halfway through, until edges are golden and centers are tender but hold shape. If using trimmings, roast them alongside for 20–25 minutes until caramelized.

Prepare beans and onions

While the squash rosettes roast, drain and rinse the canned butter beans thoroughly. Pat them dry with paper towels. Separate the white and green parts of the spring onions: thinly slice the whites and slice the greens on the bias; keep them separate.

Sauté beans

Heat 1 tbs extra virgin olive oil in a medium skillet over medium heat. Add the sliced spring onion whites and sauté 1–2 minutes until translucent. Add the butter beans and cook, stirring occasionally, for 4–6 minutes until beans are warmed and starting to take on a little color.

Season

Stir in 1/2 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper. Remove from heat and add 1 tbsp lemon juice and the sliced spring onion greens. Toss gently to combine and adjust seasoning to taste.

Assemble: On a serving platter or individual plates, arrange 3–4 roasted squash rosettes per person. Spoon a generous portion of the warm butter bean and spring onion mix alongside or slightly overlapping the rosettes so the flavors mingle.

Garnish: Drizzle 1 tsp extra virgin olive oil over the assembled dish, scatter 2 tbs toasted pumpkin seeds and the microgreens or baby herbs over the top, and finish with flaky sea salt to taste (about 1/2 tsp).

Serve: Serve warm as a vegetarian main for 2–3 or as a side for 4. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently to preserve texture.