We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Roasted Butternut Squash
with Stewed White Beans, Brussels Sprouts & Gremolata
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 650 Cals/serving
-
This warming dish combines elements of classic Italian and Indian cuisines. At its hearty base are carrots and white beans (some of which you’ll crush against the pan, for a slightly thicker consistency), stewed with Madras curry powder—a popular blend of Indian spices. On top, seasonal butternut squash, sliced into planks and browned in the oven, offers delicate sweetness. We’re finishing each plate with garnishes of crisp Brussels sprout leaves and homemade gremolata, a zesty condiment of parsley, garlic and lemon.
Get Cooking
fresh
ingredients
Title
-
1½ cups Cannellini Beans
-
4 oz Brussels Sprouts
-
2 cloves Garlic
-
2 Carrots
-
1 Butternut Squash
-
1 Lemon
- 1 large bunch Parsley
-
1 Shallot
-
1 tsp Madras Curry Powder
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the squash ends. Peel the squash; separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds. Slice the squash into ½-inch-thick planks. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the parsley off the stems; discard the stems and finely chop. Peel and mince the garlic; smash into a paste with the side of your knife. Peel and mince the shallot. Peel and small dice the carrots. Drain and rinse the beans. Cut off and discard the Brussels sprout ends; pick off and reserve the leaves and discard the lighter cores.
2
Roast the squash:
Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Make the gremolata:
While the squash roasts, in a bowl, combine the lemon zest, parsley and half the garlic paste. Stir in enough olive oil to create a rough paste; season with salt and pepper to taste.
4
Stew the beans:
In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the shallot and remaining garlic paste; cook, stirring frequently, 30 seconds to 1 minute. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the curry powder; cook, stirring frequently, 30 seconds to 1 minute. Add the beans and ½ cup of water; simmer 4 to 6 minutes, or until slightly reduced. Turn off the heat. Using a fork, smash about ¼ of the beans against the bottom of the pan.
5
Dress the Brussels sprouts:
In a large bowl, combine the Brussels sprouts and the juice of 1 lemon wedge. Drizzle with olive oil and toss to combine; season with salt and pepper to taste.
6
Finish & plate your dish:
Stir the juice of 1 lemon wedge and half the gremolata into the pan of beans; season with salt and pepper to taste. Divide between 2 plates. Top with the squash, Brussels sprouts and remaining gremolata. Serve with the remaining lemon wedges. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the squash ends. Peel the squash; separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds. Slice the squash into ½-inch-thick planks. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the parsley off the stems; discard the stems and finely chop. Peel and mince the garlic; smash into a paste with the side of your knife. Peel and mince the shallot. Peel and small dice the carrots. Drain and rinse the beans. Cut off and discard the Brussels sprout ends; pick off and reserve the leaves and discard the lighter cores.
2
Roast the squash:
Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Make the gremolata:
While the squash roasts, in a bowl, combine the lemon zest, parsley and half the garlic paste. Stir in enough olive oil to create a rough paste; season with salt and pepper to taste.
4
Stew the beans:
In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the shallot and remaining garlic paste; cook, stirring frequently, 30 seconds to 1 minute. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the curry powder; cook, stirring frequently, 30 seconds to 1 minute. Add the beans and ½ cup of water; simmer 4 to 6 minutes, or until slightly reduced. Turn off the heat. Using a fork, smash about ¼ of the beans against the bottom of the pan.
5
Dress the Brussels sprouts:
In a large bowl, combine the Brussels sprouts and the juice of 1 lemon wedge. Drizzle with olive oil and toss to combine; season with salt and pepper to taste.
6
Finish & plate your dish:
Stir the juice of 1 lemon wedge and half the gremolata into the pan of beans; season with salt and pepper to taste. Divide between 2 plates. Top with the squash, Brussels sprouts and remaining gremolata. Serve with the remaining lemon wedges. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered