Butternut & Cannellini Gratin

While the pumpkin is roasting, pick and finely chop the sage leaves. Pick and finely chop the rosemary leaves. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Drain and rinse the cannellini beans. Thinly slice the silverbeet. Trim the green beans. Tear the ciabatta (see ingredients list) into 1cm chunks. In a medium bowl, combine the ciabatta, rosemary, 1/2 the grated Parmesan cheese (see ingredients list), olive oil (2 1/2 tbs for 2 people / 1/3 cup for 4 people) and a good pinch of salt and pepper. Set aside.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the sage, lemon zest, 1/2 the butter and 1/2 the garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until the onion is coated, 2 minutes. Remove the pan from the heat and slowly whisk in the milk until smooth. Stir in the remaining grated Parmesan cheese, the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and season to taste with salt and pepper. Add a splash more milk if the sauce looks too thick.

Add the roasted pumpkin and cannellini beans to the pan with the milk mixture and gently stir to coat. Transfer the mixture to a small baking dish. Top with the ciabatta mixture and bake until the bread is golden, 10-15 minutes.

While the gratin is baking, wash out the frying pan and return to a medium-high heat with the remaining butter. Add the green beans and cook until softened, 2 minutes. Add the silverbeet and cook until tender, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Stir through a squeeze of lemon juice and season with salt and pepper.