Crema Dorata di Zucca e Cannellini

Introduction

Benvenuti to my kitchen. Today, my garden offers the last of the winter squash and the velvet creaminess of our local cannellini beans. This 'mashed sauce' is a tribute to the simplicity of my Tuscan hills—rich, textured, and kissed by the fire. It is a dish that honors the cucina povera tradition where we find luxury in the humble earth.

Ingredients

• 600g butternut squash, peeled and cut into small cubes
• 250g cooked cannellini beans, rinsed and drained
• 4 cloves of garlic, kept in their skins
• 120ml extra virgin olive oil, plus more for roasting
• 10-12 fresh sage leaves
• 60g toasted hazelnuts, roughly crushed
• Zest of one organic lemon
• Fine sea salt and freshly cracked black pepper to taste

Instructions

1. Preheat your oven to 200°C (400°F). Toss the squash cubes and the whole garlic cloves with a generous glug of olive oil and a pinch of salt on a baking sheet.
2. Roast for 25-30 minutes until the squash is tender and the edges are starting to caramelize into a deep gold.
3. Squeeze the softened roasted garlic out of its skins into a large stone mortar or a heavy ceramic bowl.
4. Add the roasted squash and the cannellini beans to the garlic. Use a potato masher or a heavy fork to crush the ingredients together until you have a thick, rustic, and chunky mash.
5. Gradually stir in the 120ml of extra virgin olive oil and the lemon zest, mixing until the sauce looks glossy and holds its shape.
6. In a small skillet, heat a tablespoon of oil over medium heat and flash-fry the sage leaves for about 30 seconds until crisp but still green.
7. Season the mash with salt and pepper, fold in half of the crushed hazelnuts, and top with the remaining hazelnuts and the crispy sage before serving.

Serve this over thick, handmade pappardelle or simply spread it on toasted pane di campagna. A drizzle of your best new-press olive oil is the only jewelry it needs. It is simple, honest, and soul-warming. Buon appetito!

Isabella