Sage-Infused Creamy Beans With Roasted Squash
With the weather turning colder, I’m leaning towards my favorite things - warm, comforting food and cosy recipes . You’ll find tons of flavor in this recipe, and it’s incredibly easy to cook. It’s perfect for a quick lunch or a satisfying dinner and makes great leftovers. While I used cannellini beans, feel free to use whatever beans you prefer like small white beans or have readily available in your pantry, as they provide half of your daily fibre requirement. If you’re looking for a hearty, satisfying touch, try adding a small whole squash to the mix for an extra dose of warmth and richness .Be sure to check out the recipe card below for the full details and step-by-step instructions!
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Everything You’ll Need To Make This Recipe
Beans are a highly nutritious food, rich in a variety of essential nutrients like protein, fiber, fats, and minerals. Food really is our medicine! Here’s what you’ll need.
Beans: Load up on protein and fiber with a can of organic cannellini beans or anything else you have in your kitchen. You can also swap them for sage beans, butter beans, navy beans, or white kidney beans—all great options that add a hearty texture and delicious flavor to your dish!
Squash: I used red kuri squash, but you can use any squash you find at your local farmer’s market or grocery stores like butternut squash, honeynut squash, or delicata squash.
Herbs and spices: We’re adding flavor to the beans with fresh sage leaves, micro-planed garlic cloves, salt, black pepper, and lemon zest.
For serving: I roasted the pumpkin seeds from the winter squash with a little olive oil and fried some leftover crispy sage leaves. I then served them together in a small bowl, creating a delicious, crunchy topping or a simple snack full of rich, earthy flavor.
How To Prep Your Red Kuri Squash
To prepare your red Kuri squash, start by washing the exterior thoroughly to remove any dirt or debris. Next, using a sharp knife, carefully cut the squash in half lengthwise. Scoop out the seeds and stringy insides with a spoon; these can be discarded or saved for roasting if you prefer. You can either peel the skin with a vegetable peeler or leave it on, as it becomes tender during cooking time. Once prepped, cut the squash into wedges or individual portions, depending on how you plan to use it. The red Kuri squash can be roasted, steamed, or puréed, making it versatile for various dishes.
Storing Tips
Leftovers should be stored in airtight containers in the refrigerator for 3-5 days. Simply reheat in the oven or skillet until warmed through.
Seasonal cooking emphasizes the use of ingredients that are at their peak freshness and flavor, aligned with the rhythms of nature. This approach not only enhances the taste of your meals but also supports local farmers and reduces the carbon footprint associated with food transportation.
During the fall months, for instance, you can take advantage of bountiful harvests such as squash, pumpkins, apples, and root vegetables. These ingredients are perfect for creating a cozy harvest dinner, whether you're making a hearty soup, a comforting stew, or a savory roasted vegetable medley. For a quick and convenient option, try incorporating these seasonal ingredients into Instant Pot recipes, which allow you to enjoy rich, flavorful meals with minimal effort. A warm, seasonal soup or stew also makes a delicious first course, setting the stage for a comforting and satisfying meal.
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Sage-Infused Creamy Beans With Roasted Squash
Ingredients
Instructions
- Preheat your oven to 350 degrees. Toss the squash with olive oil and salt in a large bowl. Grab a sheet pan, cover it with parchment paper, then place the squash on top and roast for 45 minutes until tender.
- Get another baking sheet, and line it with parchment paper. Toss the pumpkin seeds with paprika and onion powder to coat them evenly. Roast them for 10 minutes, or until fragrant. Set aside.
- Coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering then add sage leaves in a single layer. Watch them closely as it only takes about 30 seconds or so for them to crisp up, then remove them with a slotted spoon or a pasta tweezer. Put them on a plate lined with paper towels then transfer them to a serving plate. Sprinkle immediately with salt to taste.
- In a medium size pan, warm up olive oil, toss minced garlic and simmer for 2 minutes or until aromatic, do not let it brown.
- Once beans are in the pan, season with salt, pepper, italian seasoning and the juice of half a lemon. Add sage and allow to infuse for 10 minutes or longer.
- Put beans in a bowl, arrange squash in the center, add roasted pumpkin seeds, and drizzle with olive oil.
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