Roasted Miso Butter Beans with Pumpkin, Whipped Tahini & Sage

Serves: 4
Prep: 15 minutes
Cook: 35–40 minutes

Ingredients

Roasted vegetables

• 800 g Jap pumpkin, cut into wedges

• 2 x 400 g cans butter beans, drained and rinsed

• 1 small red onion, cut into wedges

• 2 tbsp extra virgin olive oil

• 1 tbsp white miso paste

• 1 tbsp tamari (or gluten-free soy sauce)

• 1 tsp maple syrup or honey

• 1 tsp smoked paprika

• Freshly cracked black pepper

Whipped tahini

• ⅓ cup hulled tahini

• Juice of 1 lemon

• 1 small garlic clove

• 2–4 tbsp cold water

• Pinch sea salt

To serve

• Fresh sage leaves

• Toasted pumpkin seeds

• Micro herbs (optional)

• Freshly cracked pepper

Method

1. Preheat the oven to 200°C fan-forced.

2. Whisk together the olive oil, miso, tamari, maple syrup and smoked paprika.

3. Arrange the pumpkin, butter beans and onion on a lined baking tray. Toss through the dressing until evenly coated.

4. Roast for 35–40 minutes, turning once, until the pumpkin is caramelised and the butter beans are lightly crisp around the edges.

5. Meanwhile, blend the tahini, lemon juice, garlic, salt and enough cold water until smooth, light and creamy.

6. Spread the whipped tahini onto a serving platter. Top with the roasted pumpkin and butter beans.

7. Finish with fresh sage, toasted pumpkin seeds and black pepper. Serve warm.