Stews + Bean Bowls, White Bean Recipes -
White Beans with Roasted Butternut Squash, Cauliflower + Parsley Dressing
White Beans with Roasted Butternut Squash, Cauliflower + Parsley Dressing
Rated 4.0 stars by 16 users
Category
Main
Cuisine
Modern British
Servings
4
"A recipe that is easily adapted to the veg and beans that you have in your cupboard! Try using butterbeans instead of cannellini beans or sweet potato instead of butternut squash. A feel good recipe that is simple to make but feels fancy enough to serve for a dinner party." Fran Currie
Ingredients
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1 jar of Bold Bean Co Organic White Beans
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2 tbsp plant based Butter or olive oil
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4 x Shallots or 2 onion
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2 Garlic Clove
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1 Butternut Squash
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1 Cauliflower
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2 tsp Smoked Paprika
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2 tsp Ground Coriander
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2 Preserved Lemon
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1 big bunch of Fresh Parsley Leaves (about 30g)
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4 tbsp Apple Cider Vinegar (or White Wine Vinegar)
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150 ml Olive Oil
For the beans
Butternut Squash + Cauliflower
Preserved Lemon + Parsley Dressing
Directions
Preheat your oven to 180°C.
Cut the butternut squash in half + cut into thin wedges – place in a single layer on a baking tray + sprinkle over 2 tsp smoked paprika, salt, pepper + a drizzle of olive oil. Bake in the oven for about 1 hour or until the wedges are slightly crispy, golden + cooked all the way through.
For the cauliflower, cut into smallish florets + place in a tray. Toss with olive oil, salt, pepper + a sprinkle of ground coriander (about 2tsp). Bake in the oven for 1 hour or until crispy + slightly charred.
For the beans, peel + finely slice the onion + garlic clove + sweat in a saucepan with the butter (or olive oil if using instead). Once translucent + soft, add in the white beans with their bean stock. Simmer for a couple of minutes before mashing to a chunky mash. If your beans are a bit runny due to the bean stock, let them reduce a little. Season with salt + pepper to taste.
For the dressing, finely chop the parsley leaves + preserved lemon. Mix together with the olive oil + vinegar + a touch of black pepper. You can add salt here if you would like however the preserved lemon is extremely salty + I usually rinse it quickly before using to remove some of the excess brine.
Once the veg is cooked – serve together drizzling the dressing over the beans. Fran likes to serve it with some wilted spring greens or cavelo nero.
