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Roasted Butternut Squash
with Stewed White Beans, Brussels Sprouts & Gremolata
25 MIN
2
Servings
From the Test Kitchen
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-
NutritionPER SERVING
-
Calories650 Cals (est.)
fresh
ingredients
Title
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1½ cups Cannellini Beans
-
4 oz Brussels Sprouts
-
2 cloves Garlic
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2 Carrots
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1 Butternut Squash
-
1 Lemon
- 1 large bunch Parsley
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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!
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