Oh, sweet little butternut of mine!
1 medium-sized butternut pumpkin 1-2 Tbsp extra virgin olive oil or butter Salt to taste 1 small onion, peeled and finely chopped 1 large clove garlic, peeled and crushed 1 small hot red chilli, finely chopped, or ¼ tsp chilli flakes, or to taste Small handful fresh sage leaves 400g (14 oz) can cannellini beans, drained 1 cup grated tasty cheese 2 Tbsp panko crumbs, or fresh breadcrumbs
1 Cut pumpkin in half lengthwise and rub cut surface with oil. Lay oiled side down in a shallow ovenproof dish lined with baking (parchment) paper. Bake in an oven preheated to 180°C for about 25 minutes, or until just tender when pierced with a skewer. Remove pumpkin from oven and carefully turn the pieces over. Scoop out seeds and fibre with a spoon. Sprinkle pumpkin with salt.
2 Put onion in a small saucepan with 1 tablespoon of oil. Cover pan with a lid and cook gently until tender. Remove lid and cook until golden. Add garlic, chilli and sage leaves and cook for a few minutes more to cook the garlic through. Add beans and season with a little salt. Gently toss together.