1 pumpkin (about 1kg)
Extra virgin olive oi
Salt and pepper to taste

Butter bean mash: 
2 cans (400gx2) of butter beans, drained 
3 garlic cloves, sliced in half 
1/3 cup (55ml) of olive oil + extra for cooking
2 tbsp of lemon juice
Salt & pepper to taste
3 tbsp of water

Sauce:
Handful of pine nuts (20g) 
100g of Butter/ghee
Small handful of sage leaves (6g)
2 garlic cloves, finely minced
Zest of one small lemon 
Salt to taste  

1) Preheat oven to 180°C and line a baking sheet with parchment paper. Cut the pumpkin in half, and scrape out the seeds and strings. Slice the pumpkin into medium thick wedges. Arrange the wedges on the baking sheet, drizzle with olive oil, and season with salt and pepper. Massage the pumpkin so that each wedge is well coated with oil. Bake in the oven for 40mins, turning the wedges on the other side halfway through.

2) While the pumpkin is roasting make the mash and sauce. Heat olive oil in a pan over medium heat. Add garlic and let cook until softened for about 3 min. Add beans, season with salt and pepper, and stir for 4min. Remove pan from heat and add garlic, oil and beans to a food processor. Add 1/3 cup of oil, lemon juice salt, pepper, water and pulse until you have a creamy mash. Taste to adjust seasoning.

3) For the sauce, toast the pine nuts in a pan. Once golden brown, remove from heat and set them aside. In the same pan, melt the butter and add in the sage. Let simmer for 3mins before adding in the garlic and zest of 1/2 the lemon, and season with salt. Let fry for 2mins and stir in the pine nuts. Remove from heat.

4) Serve pumpkin wedges over the butter bean mash, and pour the sauce over it all.