White beans puree topped with roasted squash

White beans puree topped with roasted squash

White beans puree topped with roasted squash
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  • Serves4 - 6
  • Prep time30 mins
  • Cook time50 - 55 minutes
  • Timeout1 hour
  • FreezingFreezes well

Ingredients

Squash
  • 1 Butternut squash, quartered (or any other squash)
  • 1 cup of Panko breading
  • 1/3 cup of butter, softened
  • 1 tablespoon of your preferred herbs (I used oregano & parsley)
  • Salt & pepper, as preferred
Sauce
  • 2 tablespoons of vegetable oil
  • 1 ½ cup of onion, chopped
  • 1 garlic clove, chopped
  • 2 cups of small white mushrooms
  • 1/4 cup of balsamic vinegar
  • 1 teaspoon of cornstarch
  • 1 cup of vegetable broth (or water)
Puree
  • 1/2 cup of cream
  • 1 can (540 ml) of white beans
  • 1/2 cup of smoky Gouda cheese, grated
  • Salt & pepper, as preferred
Salad
  • 2 cups of Brussel sprouts, grated or pulled apart
  • 1 shallot, minced
  • 2 tablespoons of sour cream
  • 1 tablespoon of lemon juice
  • 1 tablespoon of honey (or maple syrup)
  • 2 tablespoons of crushed pecans (optional)
  • Salt & pepper, as preferred

Steps

  1. Squash: Preheat the oven to 375°F and place the rack at the centre of it. Lay out the squash pieces on a baking sheet lined with parchment paper.
  2. Mix all the remaining squash ingredients in a bowl then lay out onto the squash. Cook for 30 to 35 minutes.
  3. Sauce: Heat the oil over medium heat in a pot, then brown the onion and garlic for 10 minutes or until the onion is golden.
  4. Add the mushrooms and continue cooking for 10 minutes. Add the balsamic vinegar and keep cooking for 5 more minutes, allowing the liquid to reduce by half.
  5. Dilute the cornstarch in a bit of broth, then pour into the broth in a pot. Bring to a boil then cook over medium heat for 10 to 15 minutes allowing the mix to thicken. Season.
  6. Puree: Heat the cream over medium heat in a pot. Pour into a large bowl with the remaining puree ingredients then puree with a handheld mixer.
  7. Salad: Combine all the salad ingredients in a bowl.
  8. Serve: Add the puree to a plate, dig a small hole into it to pour the sauce into. Add the sauce into the puree, top with a piece of roasted squash & salad.

 

 

Tips & tricks

– While a butternut squash is perfect for this receipe, any other kind of squash will do.

– If your sauce if too liquid, cook it for a bit longuer.

– Large white mushrooms will do for this recipe as well, simply slice them up in smaller pieces.

Recipe published on August 19, 2018

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