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Butternut Squash & White Bean Stew
with Gremolata & Marinated Brussels Sprouts
40 MIN
2 Servings
From the Test Kitchen
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.
See Plans-
NutritionPER SERVING
-
Calories550 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Using a knife, peel the squash. Separate the neck and bulb; halve the bulb, then scoop out and discard the pulp and seeds. Cut into ½-inch-thick pieces. Cut off and discard the Brussels sprout stems. Pick off and reserve the leaves; discard the cores. 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, then finely chop. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Peel and mince the shallot. Peel and small dice the carrots. Drain and rinse the beans. Roughly chop the walnuts.
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.
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.
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!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Using a knife, peel the squash. Separate the neck and bulb; halve the bulb, then scoop out and discard the pulp and seeds. Cut into ½-inch-thick pieces. Cut off and discard the Brussels sprout stems. Pick off and reserve the leaves; discard the cores. 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, then finely chop. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Peel and mince the shallot. Peel and small dice the carrots. Drain and rinse the beans. Roughly chop the walnuts.
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.
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.
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!
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