Roasted Butternut Squash and White Bean Mash with Smoked Paprika

Heat oven to 200C. Toss butternut squash cubes with 2 tbsp olive oil, 1 tsp smoked paprika, and 0.5 tsp salt on a lined baking sheet. Spread in a single layer.

Roast 25-30 minutes, flipping once at the 15-minute mark, until deeply caramelized at the edges and tender when pressed. Do not rush this step.

While squash roasts, heat 2 tbsp olive oil in a wide pan over medium heat until shimmering.

Add garlic to the oil. Stir and cook 90 seconds until fragrant and just starting to turn pale gold — not brown.

Add drained white beans to the pan. Season with 1 tsp smoked paprika and 0.5 tsp salt. Toss to coat and cook 5-6 minutes, pressing and stirring occasionally, until beans are heated through and some have started to break down into a rough paste.

Add roasted squash to the bean pan. Stir and press together with a wooden spoon, leaving some squash chunks intact for texture. Cook together 2-3 minutes to meld flavors.

Remove from heat. Squeeze lemon juice over the mash, stir once, and taste for seasoning. Adjust salt if needed. Serve immediately.