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Roasted acorn squash on white bean mash

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 350
A hearty and flavorful vegan dish featuring roasted acorn squash served over a creamy white bean mash, topped with crispy sage and toasted pecans.

Ingredients

Vegetables

  • 1 kg acorn squash (large, halved and sliced)
  • 20 ml olive oil (for brushing squash)
  • 30 ml balsamic vinegar (for brushing squash)
  • 15 ml maple syrup (for brushing squash and topping)
  • 1 head garlic (whole head for roasting and squeezing)
  • salt and pepper salt and pepper (to taste)
  • 500 g cooked cannellini beans (drained)
  • 4 large sage leaves (or 1 scant teaspoon dried)
  • 30 ml lemon juice (from 1 lemon)
  • 1 tbsp white miso paste (optional)
  • ¾ tsp salt (adjust to taste)
  • black pepper black pepper (to taste)
  • 45 ml bean cooking water or olive oil (to adjust consistency)
  • 15 ml olive oil (for frying sage)
  • 10 ml maple syrup (for sage and pecans)
  • 5 ml balsamic vinegar (for pecans)
  • 40 g pecans (or walnuts)

Instructions 

  • Preheat oven to 220°C (425°F). Slice and season the squash, then roast with garlic wrapped in foil for 20 minutes. Brush with balsamic and maple syrup, then roast until caramelized.
  • Roast garlic until soft. Prepare white bean mash by blending beans, sage, lemon juice, miso, salt, pepper, and cooking water until smooth.
  • Fry sage leaves in olive oil until crispy, then coat with maple syrup, balsamic, and pecans. Cool and chop.
  • Assemble the dish by spreading the bean mash on a platter, topping with roasted squash, and garnishing with pecans and sage. Drizzle with leftover balsamic and maple syrup.

Notes

Ensure to adjust seasoning to taste and serve warm for best flavor.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Vegetarian
Keyword: Acorn Squash