Sage-Infused Creamy Beans With Roasted Squash
With the weather turning colder, I’m craving warm, comforting food. 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 or have readily available in your pantry.
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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.
Squash: I used red kuri squash, but you can use any squash you find at your local farmer’s market or supermarket like butternut squash, honeynut squash, or delicata.
Herbs and spices: We’re adding flavor to the beans with sage, microplaned garlic, salt, pepper, lemon zest.
For serving: I roasted the pumpkin seeds from the winter squash and fried some leftover sage leaves.
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. Once prepped, cut the squash into wedges. The red Kuri squash can be roasted, steamed, or pureed, 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 versatile and can be incorporated into a wide array of dishes, from hearty soups to savory roasted vegetable medleys.
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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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