1

Preheat your oven to 190°C.

2

Slice your red chilli and place in a bowl with enough apple cider vinegar to cover. Set aside.

3

Chop your squash into segments and lay onto a lined baking tray with a drizzle of olive oil, salt and pepper and ½ your sage leaves. Place in the oven for 30 mins until soft and caramelised.

4

Meanwhile, gently fry your remaining sage leaves in olive oil until crispy, making sure not to crowd the pan. Remove from the pan and lay onto a piece of kitchen paper to drain.

5

Finely chop the shallot and add it to the pan and cook for around 5 mins. Mince the garlic and add to the pan for 30 seconds before adding the beans along with their liquid.

6

Roughly chop ¼ of the roasted squash and add to the beans, along with some more water if needed, and cook for another 5 mins.

7

Get the ricotta into a bowl and grate in the zest of the lemon. Add a pinch of salt and pepper and combine using a whisk.

8

Finish the beans with a squeeze of lemon juice and season to taste with salt and pepper.

9

Divide the beans between plates and top with the pieces of roasted squash, the whipped ricotta, the pickled chillies, crispy sage leaves and a few roasted hazelnuts.