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Meera Sodha’s vegan recipe for squash and borlotti beans with tomatoes and sage | The new vegan
Ingredients
- 1 x 400g tin borlotti beans in water, not drained
- 400g medium tomatoes, halved
- 600g butternut squash, seeds scooped out, the rest cut into 1½cm-wide, skin-on wedges
- 5 garlic cloves, peeled and chopped
- 1½ tsp fine sea salt
- 150ml good white wine
- 6 tbsp extra-virgin olive oil
- 20 sage leaves
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