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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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