Roasted Butternut Squash




In the mood for some Indian cuisine? This is a simple, healthy and delicious dish that includes a white bean base flavored with curry powder and topped with roasted butternut squash.

Serves 4

Ingredients
  • 2 cans cannellini beans, drain and rinse
  • 8 ounces brussels sprouts, cut off ends and pick off the leaves; discard cores
  • 2 cloves garlic, mince
  • 6 carrots, peel and thinly dice
  • 2 butternut squash, peel, cut in half and scoop out pulp and seeds; then cut into 2" pieces
  • 1 lemon, mince rind to get 2 teaspoons of zest (save lemon for juice)
  • 1 bunch parsley, discard stems and finely chop leaves
  • 1 small yellow onion, peel and dice
  • 1-2 tsp curry powder
  • Salt and pepper to taste
Recipe

Preheat oven to 475 degrees. Wash and prepare ingredients.

Place squash in medium bowl; drizzle with olive oil and toss to thoroughly coat squash. Arrange squash in single layer on baking sheet lined with aluminum foil. Season with salt and pepper. Roast in preheated oven for 30 minutes. Remove from oven and keep warm. 

Coat the bottom of a large skillet with olive oil and heat on medium until hot. Add onions and garlic, while stirring, cook about one minute. Add carrots, lemon zest, and parsley; cook, stirring occasionally, for about 3 minutes. Add beans, 1 cup of water, curry powder and salt and paper to taste; simmer for about 5 minutes.

Turn heat off. Using a fork, smash about 1/4 of the beans.

Put brussels sprouts into a medium bowl. Add the juice of lemon, drizzle with olive oil, and toss to combine. Season with salt and pepper to taste. 

Place bean mixture on individual plate; top with squash and brussels sprouts. Or, if desired, place beans on top of a serving of your favorite whole grain, such as wheat berries. And enjoy??

~adapted from blueapron.com

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