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Roasted Butternut Squash Fill 1 Created with Sketch.

with Stewed White Beans, Brussels Sprouts & Gremolata

  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
Roasted Butternut Squash with Stewed White Beans, Brussels Sprouts & Gremolata
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
Roast the squash:
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.

Make the gremolata:
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.

Stew the beans:
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.

Dress the Brussels sprouts:
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.

Finish & plate your dish:
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

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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.

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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.

Roast the squash:
Make the gremolata:
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.

Stew the beans:
Dress the Brussels sprouts:
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!

Finish & plate your dish: