Butternut Squash and Pinto Bean Tian with Smoked Paprika

Preheat oven to 190°C (375°F). Peel the butternut squash, halve it lengthwise, and scoop out the seeds. Slice into rounds about 5mm thick — a mandoline makes this easiest, but a steady hand with a sharp knife works beautifully.

Arrange the squash rounds in a single layer on two baking sheets. Drizzle generously with 3 tbsp olive oil, season with salt and black pepper, and toss gently to coat. Set aside while you build the ragout.

In a wide Dutch oven over medium-low heat, warm 4 tbsp olive oil until it shimmers. Add the yellow onion, thinly sliced, and a pinch of salt. Sweat slowly for 12-15 minutes, stirring occasionally, until soft and translucent — no browning yet.

Mince the garlic and carrot, and stir them into the softened onions. Cook for 3 minutes until fragrant.

Roughly chop the tomatoes and add them to the pot along with their juices. Stir in the smoked paprika and thyme sprigs. Let everything simmer gently for 8 minutes, breaking the tomatoes down with a wooden spoon.

Fold in the drained pinto beans and cook for another 5 minutes, allowing the flavors to marry. The ragout should be thick and fragrant. Remove from heat, discard the thyme sprigs, and taste — adjust salt as needed. If the ragout seems dry, add a splash of water.

Reduce oven temperature to 180°C (350°F). Pour the pinto bean ragout into a 28x20cm baking dish, spreading it in an even layer as the base.

Arrange the sliced butternut squash over the ragout in overlapping concentric rings or neat rows, working from the outside inward. Fan each slice slightly so they nestle together snugly.

Dot the top with butter, cover tightly with foil, and bake for 25 minutes.

Meanwhile, mix the breadcrumbs with the remaining 2 tbsp olive oil, 0.5 tsp smoked paprika, and a pinch of salt in a small bowl until evenly coated.

Remove the foil from the tian and scatter the breadcrumb mixture evenly across the top. Return to the oven (now switched to broil) for 5-7 minutes, watching closely, until the breadcrumbs are deep golden and crisp at the edges.

Remove from the oven and let the tian rest for 5 minutes — this allows the layers to set and the flavors to settle. Scatter the torn basil over the top and drizzle with a final whisper of olive oil just before serving.