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Butternut Squash & White Bean Stew Fill 1 Created with Sketch.

with Gremolata & Marinated Brussels Sprouts

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Gremolata—a favorite Italian condiment made from chopped parsley, lemon zest and garlic—is perfect for brightening up a number of dishes with its fresh, zesty flavor. Here, it perks up our sweet roasted butternut squash and hearty white bean stew, seasoned with warming curry powder. A garnish of Brussels sprout leaves, marinated with a bit of lemon juice, adds another layer of refreshing texture.

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ingredients
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
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, flipping halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Marinate the Brussels sprouts:
3 Marinate the Brussels sprouts:

In a bowl, combine the Brussels sprouts and the juice of 1 lemon wedge. Drizzle with olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Make the gremolata:
4 Make the gremolata:

In a bowl, combine the parsley, lemon zest, the juice of 1 lemon wedge and up to ¼ of the garlic paste. Drizzle with olive oil and season with salt and pepper to taste.

Stew the beans:
5 Stew the beans:

In a large pan (nonstick, if you have one), 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, or until fragrant. 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, or until fragrant. Add the beans and ¾ cup of water; cook, stirring occasionally, 4 to 5 minutes, or until slightly reduced. Turn off the heat. Mash some of the beans against the bottom of the pan.

Finish & plate your dish:
6 Finish & plate your dish:

Add the juice of the remaining lemon wedges and half the gremolata to the pan. Stir to thoroughly combine and season with salt and pepper to taste. Divide between 2 dishes. Season the marinated Brussels sprouts with salt and pepper to taste. Top the finished beans with the roasted squash and seasoned Brussels sprouts. Garnish with the remaining gremolata and walnuts. 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, flipping halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the squash:
Marinate the Brussels sprouts:
3 Marinate the Brussels sprouts:

In a bowl, combine the Brussels sprouts and the juice of 1 lemon wedge. Drizzle with olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.

4 Make the gremolata:

In a bowl, combine the parsley, lemon zest, the juice of 1 lemon wedge and up to ¼ of the garlic paste. Drizzle with olive oil and season with salt and pepper to taste.

Make the gremolata:
Stew the beans:
5 Stew the beans:

In a large pan (nonstick, if you have one), 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, or until fragrant. 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, or until fragrant. Add the beans and ¾ cup of water; cook, stirring occasionally, 4 to 5 minutes, or until slightly reduced. Turn off the heat. Mash some of the beans against the bottom of the pan.

6 Finish & plate your dish:

Add the juice of the remaining lemon wedges and half the gremolata to the pan. Stir to thoroughly combine and season with salt and pepper to taste. Divide between 2 dishes. Season the marinated Brussels sprouts with salt and pepper to taste. Top the finished beans with the roasted squash and seasoned Brussels sprouts. Garnish with the remaining gremolata and walnuts. Enjoy!

Finish & plate your dish: