The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Bold Bean Co Roasted Squash & Braised Beans with Artichoke Caper Dressing
Dig into goodness with Mindful Chef x Bold Bean Co. Here, you’ll roast seasonal butternut squash and nutty Tenderstem broccoli until soft and golden. You’ll dish them up alongside juicy Queen Butter Beans, simmered in a zesty stock. Finish with a flavourful dressing, starring sweet artichokes, tangy capers and a dash of bright lemon. There is nothing more comforting than beans.
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tsp pumpkin seeds
- 570g queen butter beans (Butter beans in their bean stock (water and salt).)
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 90g Tenderstem broccoli
- 1 unwaxed lemon
- 10g capers (Water, Salt, Vinegar)
- 100g artichoke hearts (Artichoke Halves (contain Salt and traces of Citric Acid, Vinegar and Ascorbic Acid), sunflower oil, Vegetable Bouillon (Sea Salt, Rice Flour, Sugar, Yeast Extract, Dried Onion, Dried Carrot, Dried Leek, Sunflower Oil, Ground Turmeric, Rubbed Parsley), dried parsley, dried mint, dried basil)
- 1 shallot
- 1 small butternut squash
Nutritional Information
Calories: 641
Protein: 24g
Carbs: 83g
Fat: 23g
Ingredients
- 1 shallot (use half)
- 2 tsp pumpkin seeds (use half)
- 90g Tenderstem broccoli (use half)
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 unwaxed lemon (use half)
- 10g capers (use half) (Water, Salt, Vinegar)
- 100g artichoke hearts (use half) (Artichoke Halves (contain Salt and traces of Citric Acid, Vinegar and Ascorbic Acid), sunflower oil, Vegetable Bouillon (Sea Salt, Rice Flour, Sugar, Yeast Extract, Dried Onion, Dried Carrot, Dried Leek, Sunflower Oil, Ground Turmeric, Rubbed Parsley), dried parsley, dried mint, dried basil)
- 570g queen butter beans (use half) (Butter beans in their bean stock (water and salt).)
- 1 small butternut squash (use half)
Nutritional Information
Calories: 630
Protein: 24g
Carbs: 83g
Fat: 22g
Bold Bean Co Roasted Squash & Braised Beans with Artichoke Caper Dressing
Dig into goodness with Mindful Chef x Bold Bean Co. Here, you’ll roast seasonal butternut squash and nutty Tenderstem broccoli until soft and golden. You’ll dish them up alongside juicy Queen Butter Beans, simmered in a zesty stock. Finish with a flavourful dressing, starring sweet artichokes, tangy capers and a dash of bright lemon. There is nothing more comforting than beans.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with baking parchment
- Pull out a small bowl, a grater, a medium saucepan & a measuring jug
Roast the squash
- Trim and halve the squash lengthways, discarding the seeds, then cut into 2cm thick wedges
- Place the squash onto the lined baking tray. Toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Make the dressing
- Meanwhile, thinly slice the shallot. Finely chop the artichokes and capers. Zest and halve the lemon
- In the small bowl, combine the artichoke, capers, lemon zest, one-quarter of the shallot, a squeeze of lemon juice and 1 tbsp oil. Season with salt and pepper, then set aside
Add the broccoli
- When the squash has 10 mins remaining, trim the broccoli and add to the tray. Toss with 1/2 tsp oil, salt and pepper. Return to the oven for the remaining time
Simmer the beans
- Heat the medium saucepan with 1 tsp oil on medium heat. Once hot, add the remaining shallot and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the garlic herb paste and cook for another 30 secs, then add the beans (with their stock) and 50ml water (25ml for 1 person). Simmer for 3-4 mins, until thickened slightly. Add a squeeze of lemon juice
Plate up
- Share the beans between bowls, with the broccoli alongside. Top with the roasted squash and artichoke dressing. Scatter with the pumpkin seeds to finish
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