Cooking instructions
Butternut Squash Brothy Beans with Crispy Brussels Sprouts, Estragon, Szechuan Chili Oil & Toasted Seeds
Butternut Squash Brothy Beans with Crispy Brussels Sprouts, Estragon, Szechuan Chili Oil & Toasted Seeds
This dish is built around a simple but powerful technique: turning vegetables into depth.
Butternut squash is slowly softened with garlic and white wine, then blended into a light broth that becomes both the sauce and the structure of the dish. The result is a base that feels rich without being heavy.
Butter beans gently warm in this broth, absorbing its sweetness and aromatic notes. Instead of layering many ingredients, the dish relies on contrast: crisp roasted Brussels sprouts for texture, fresh estragon for brightness, and toasted seeds for warmth and nuttiness. A final drizzle of Szechuan chili oil introduces subtle heat and fragrance, cutting through the richness and bringing the bowl into balance.
It is a reminder that satisfying food does not require complexity — only attention to technique and respect for the ingredient.
What you need
What you need
Ingredients by Cbovero
- butternut squash broth
- cooked butter beans
- brussel sprouts
- Szechuan chili oil
- fresh estragon
- pumpkin seeds
- pine nuts
Ingredients From Your Pantry
- Sea salt and black pepper
- Extra virgin olive oil
Equipment Needed
- Large saucepan
- Frying pan
- Baking tray
- Knife & cutting board
- Wooden spoon
- Serving bowls
Nutritional info
Nutritional info
All nutritional values are based on a per person scale.
Ingredients & Allergens
Ingredients & Allergens
Butternut squash, Brussels sprouts, vegetable stock (parsnip, celery, carrot, leek, onion, parsley, sun-dried tomato, rock salt and spices), garlic, white wine (sulphites), fresh lemon juice, sea salt, Szechuan pepper chili oil, black pepper, rapeseed oil, butter beans, fresh estragon, pumpkin seeds, pine nuts (nuts).
For allergens please see ingredients in bold.
Please be advised that we handle the following allergens in our kitchen:
CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Cooking Instructions
Before you start, take out all the ingredients for this recipe and rinse any fresh vegetables or herbs.
Try our sensorial experience — an easy way into mindful cooking. 04_01 Sensorial experience EN.mp3
STEP 1 — Roast the sprouts
Preheat your oven to 220°C / 200°C fan.
Trim the bottoms of the Brussels sprouts if needed and slice them thinly (about 0.5 cm). Thin slices create more surface area and crisp beautifully in the oven.
Place them on a baking tray, toss with a little olive oil and season well with salt and black pepper.
Roast 15–20 minutes, turning halfway, until browned and crisp.
STEP 2 — Warm the brothy beans
Add the butternut squash broth to a large saucepan along with the butter beans and their liquid.
Place over medium heat once the sprouts have about 5 minutes remaining.
Bring to a gentle simmer, then cook 2–3 minutes until the beans are warmed through and the broth is aromatic and rich.
Taste and adjust seasoning if needed.
STEP 3 — Toast the seeds
Place a frying pan over low-medium heat.
Add the pumpkin seeds and pine nuts and toast dry (without oil) for 2–3 minutes, stirring occasionally, until lightly golden and fragrant.
Remove from the pan and set aside.
STEP 4 — Plate
Divide the butternut squash brothy beans between two bowls.
Top with the crispy Brussels sprouts, toasted seeds, and fresh estragon leaves.
Finish with 1 tbsp Szechuan chili oil per portion.
Serve warm and enjoy.
Zero-Waste Notes
- Brussels sprout trimmings → stock or compost
- Herb stems → Tea base