Jess Dennison's roast pumpkin & wine-braised beans · Rach Pilston
Weekend Recipes is a book after our own heart. The latest self-published recipe book by Jess Elliott Dennison, generous food writer and founder of Elliott's.
Roast pumpkin and wine-braised beans with artichoke-caper dressing, how good does that sound?
From Jess: 'When the interesting varieties of squashes and pumpkins like Red Kuri and Crown Prince start arriving at our local greengrocers each autumn, the first thing I want to make with them is this.
Roasting the pumpkin in generous wedges (as opposed to stingy cubes) until slightly charred at the edges not only looks inviting, but really intensifies their sweetness. It’s then simply a case of using the best of your store-cupboard to build additional layers of flavour and texture to further elevate the pumpkin. Jarred white beans braised with garlic, thyme and white wine feel almost habitual for me, as does this punchy dressing made from marinated artichokes, capers, parsley and lemon for spooning over.
As there are so many delicious juices to mop up with this meal, I highly recommend some crusty bread for serving alongside, something like a sourdough baguette is ideal.'
Thanks very much to Jess Dennison for sharing her recipe.