White beans puree topped with roasted squash

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

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.