One-Pan Abalone with Butternut Squash and Garlic

Tender abalone paired with butternut squash and garlic and kidney beans, finished with parsley and basil and a hit of berbere spice blend and curry powder. 1. Pat the abalone dry and season with sea salt, berbere spice blend and curry powder. 2. Heat sunflower oil in a heavy pan and roast the abalone until it develops a deep golden crust, about 19 minutes. 3. Add butternut squash and garlic to the pan and cook until just tender, stirring in parsley and basil for fragrance. 4. Cook the kidney beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of red wine vinegar before serving hot.