Roasted Pumpkin & White Beans in the Städler Oven
A super quick, comforting campfire recipe from Ben Lippett
A super quick, comforting campfire recipe of creamy, white beans, sweet and smoky roasted pumpkin, za’atar butter and crispy sage. Serve with flatbreads and hot sauce, if you like.
Ben’s tip: Make more beans than you need and warm them on the stove for breakfast served with crispy fried eggs, sliced avocado, toast and some more of that hot sauce.
Ingredients
1/2 Delica or Crown Prince Pumpkin
4 Tbsp Butter
25g Sage Leaves
2 Tbsp Za’atar
1 Red Onion
1 Red Chilli
3 Garlic Cloves
400g White Beans
1 Tbsp Créme Fraîche
1 Lemon
Olive Oil, Salt, Black Pepper
Method
1. Set a fire in the städler oven to preheat the cooking space. Once it’s super hot, you’re ready to cook.
2. Cut the pumpkin into 8 chunky wedges, add to a cast iron pan and toss with olive oil and salt. Slide into the oven for 13-15 mins, or until caramelised and starting to soften.
3. Once tender and starting to colour, drop in the butter, half of the sage leaves and the za’atar. Return to the oven for 5-6 mins to finish the cooking. Once golden brown, caramelised and delicious, rest the pan on top of the oven to keep warm.
4. Now dice the red onion and finely slice the chilli, remaining sage leaves and garlic.
5. Preheat a small pan in the oven, add a shot of oil and drop in the onions. Season with salt and cook, stirring regularly for 8-9 mins until starting to soften.
6. Add garlic, sage and chilli and toss through the onions. Return to the oven for another 5-6 mins until caramelised.
7. Add the jar of beans, liquid and all, and return to the oven. Bring to a boil, then spoon in the créme fraîche, add the juice of the lemon and finish with chopped chives.
8. Flood your plates with the creamy beans and top with roasted pumpkin. Drizzle over the za’atar butter and crispy sage leaves.
9. Get stuck in.