Butternut Squash & White Bean Stew with Gremolata & Marinated Brussels Sprouts

Butternut Squash & White Bean Stew

with Gremolata & Marinated Brussels Sprouts

Group Created with Sketch. 40 min
Wellness 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.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
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.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
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

About Blue Apron

Ba hero

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
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: