This holiday season, I would love to encourage you to add in some Italian flare into your family and friends dinners with this Italian classic – Fagioli All’Olio elevated to a whole new level. Imagine hearty white beans swimming in a pool of golden olive oil, mingling with perfectly roasted pumpkin, and topped with the crunchy symphony of crispy sage. Sounds amazing right? I’ve made it a couple of times in the last few weeks as it gets colder here in Italy, and everybody seems to love it. It’s and easy wholesome recipe that even could be made for Thanksgiving or Christmas!
1/2 a butternut squash, cut into slices
1 jar of butter beans (keeping the liquid)
Water (to make it saucier)
3 sprigs of sage
5 gloves garlic, minced
3 tbsp of olive oil
Preheat that oven to 400F / 200C
Chop your squash (skin on or off, it’s your call!), give it a little olive oil love,
Put it in the oven for about 40 minutes, and let it roast until the edges are caramel perfection.
In the meantime, pluck the sage leaves from their sprig and sauté them on medium low heat in olive oil until they crisp up. Remove and let cool on a paper towel.
Add garlic to a pan with olive oil.
Let cook for 2-4 min, or until golden brown. Toss in the beans with all their juice, add a splash of water, and sprinkle some salt and pepper. I’ve added more water during this process to make it saucier.
Top it off with a couple of sage sprigs, and let the simmering symphony begin.
Once thickened, remove from heat and take out the sage sprigs.
Crown your creation with the roasted squash, shower it with olive oil, the crispy sage leaves, and sprinkle it with the magical trio of salt, pepper, and culinary joy!
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