Roasted squash with creamy butter beans & crispy caper-hazelnut crumb

Preheat the oven to 220°C, gas mark 7. Halve and deseed the squash, then cut lengthways into 12 wedges. Toss in a large roasting tin with 2 tbsp olive oil, season well and roast for 40-45 minutes, turning occasionally, until golden and caramelised. Toast the hazelnuts in a small roasting tin under the squash for 8-10 minutes until golden, then allow to cool.

Add the butter beans, tahini, garlic, lemon juice and caper brine to a food processor. Blitz until smooth and creamy then season to taste.

Heat the remaining olive oil in a small frying pan, then fry the capers for 2-3 minutes, until crisp and starting to open. Reserve 1 tbsp, then transfer the rest to a board with the toasted hazelnuts, parsley, lemon zest and chilli flakes. Chop together until you have a coarse, fragrant crumb.

Spread the creamy beans over a serving platter. Arrange the roasted squash on top and scatter generously with the caper-hazelnut crumb and crispy capers. Add a drizzle of extra virgin olive oil, if you like.