Peri-Peri Roasted Butternut Spears with Bean Smash

Position oven rack in the center and preheat to 200C. Line a baking tray with foil and brush lightly with 1 tablespoon olive oil.

Peel the butternut squash, halve lengthwise, and cut each half into 3-4 thick spears, roughly 2cm wide at the thickest point. Scoop out any remaining seeds.

In a small bowl, combine smoked paprika, cayenne, 1 teaspoon salt, and the grated or minced 3 cloves garlic. Stir in 2 tablespoons olive oil to form a thick, fragrant paste.

Toss the butternut spears in the peri-peri paste, coating every surface thoroughly. Arrange in a single layer on the prepared tray, cut sides facing down.

Slide into the preheated oven and roast for 25-28 minutes, until the undersides are deeply golden and caramelized at the edges. Flip each spear halfway through using long tongs.

Continue roasting for another 5-7 minutes until the flesh is completely tender when pierced with a skewer. Remove and rest at room temperature.

While the butternut roasts, drain and rinse the white beans thoroughly. Place in a medium saucepan over medium heat with 2 cloves minced garlic, 3 tablespoons olive oil, and 0.5 teaspoon salt.

Cook for 8-10 minutes, stirring occasionally, until the beans are heated through and beginning to break down. Add 60ml water to create a loose, saucy consistency.

Remove from heat. Use a potato masher or the back of a spoon to smash about two-thirds of the beans, leaving some whole for texture. The smash should be thick but spreadable.

Finely zest the entire lemon into the bean smash, then squeeze in the juice of half the lemon. Stir in half the cilantro leaves, reserving the rest for garnish.

Spread the warm bean smash evenly across a large serving platter or individual plates.

Arrange the peri-peri butternut spears over the bean smash in a fanned pattern. Scatter the remaining cilantro leaves over the top. Serve immediately while the butternut is still warm.