Squash and Borlotti beans tray bake with tomatoes and sage


This is a cracking dish which got a rapturous review from Regather team member Jess who made it last week. It’s also the third outing of a squash+beans recipe this season, but this one with the unique flavour accent of fresh sage – and lots of it – plus plenty of garlic and white wine.

Don’t forget you can still order delicious large organic squash from Wortley Hall as an extra from our online shop.

Recipe from Meera Sodha’s column in The Guardian: she advises using a 25cm x 35cm baking dish, which is enough to serve two as a main but keeps the dish snug enough to generate juices to dunk bread. To serve four, double the quantities and spread them across two baking dishes. Meera also says “there are so few ingredients involved here, it’s well worth buying the best of each one you can afford – the best squash, tomatoes, olive oil, wine and beans”. Tinned borlotti beans work best, apparently: try Lembas or larger supermarkets. We’re past peak tomato season, so go with the good-quality tinned plum toms if you can’t get hold of nice fresh ones.


  • 1 x 400g tin borlotti beans in water, not drained
  • 400g medium tomatoes, halved
  • 600g large squash or pumpkin
  • 5 garlic cloves, peeled and chopped
  • 1½ tsp fine sea salt
  • 150ml good white wine
  • 6 tbsp extra-virgin olive oil
  • 20 sage leaves


  1. Scoop out the seeds from the squash, then cut the rest cut into 1½cm-wide, skin-on wedges.
  2. Heat the oven to 200C (180C fan)/ gas 6. Pour the beans and the water from the can into a 25cm x 35cm baking dish, add the tomatoes, squash, garlic, salt, wine, oil and sage.
  3. Mix gently with your hands, distributing the squash evenly throughout the mix and poking the beans under the liquid (otherwise they’re likely to explode while in the oven).
  4. Bake for an hour, until the squash is almost falling apart and caramelised in places and any tomatoes on the top of the mix have roasted nicely; if need be, give it an extra 15 minutes or so.
  5. Remove and serve straight from the baking dish with fresh bread to tear and dunk in the cooking juices.