Sautéed Squash with Olive Tapenade & Cannellini Beans - Vegan Recipe Club

Name: Sautéed Squash with Olive Tapenade & Cannellini Beans - Vegan Recipe Club
Ingredients: 1 medium squash or pumpkin, eg butternut or acorn – 500-600g/18-21oz peeled and seeded squash, cut into medium chunks OR a large pack of ready-prepped squash pieces; Olive tapenade:; Home-made version: 100g/3oz mixed green and black pitted olives (or use one type if that is all you have) + 4 tbsp/a big handful of finely chopped parsley + 4 tbsp olive oil; Bought version: use 1 jar of black or green tapenade plus 1 tbsp chopped parsley; ; 120g/4oz cannellini or white haricot beans (half a tin or more); 1 lemon, zested; Black pepper; 1 tbsp olive oil OR a few squirts of oil spray; 2 fat cloves garlic, finely chopped

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This is a lovely quick simple supper. Steaming the squash or pumpkin in this lovely dish makes it much faster than roasting or baking, yet the flavour is rich –...

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Ingredients

1 medium squash or pumpkin, eg butternut or acorn – 500-600g/18-21oz peeled and seeded squash, cut into medium chunks OR a large pack of ready-prepped squash pieces
Olive tapenade:
Home-made version: 100g/3oz mixed green and black pitted olives (or use one type if that is all you have) + 4 tbsp/a big handful of finely chopped parsley + 4 tbsp olive oil
Bought version: use 1 jar of black or green tapenade plus 1 tbsp chopped parsley
 
120g/4oz cannellini or white haricot beans (half a tin or more)
1 lemon, zested
Black pepper
1 tbsp olive oil OR a few squirts of oil spray
2 fat cloves garlic, finely chopped