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 3.8 stars by 12 users
Category
Main
Servings
4
Author:
Fran Currie
"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
-
1 jar of Bold Bean Co Organic White Beans or 2 x tins of Cannellini beans
2 tbsp plant based Butter or olive oil
4 x Shallots or 2 onion
2 Garlic Clove
1 Butternut Squash
1 Cauliflower
2 tsp Smoked Paprika
2 tsp Ground Coriander
2 Preserved Lemon
1 big bunch of Fresh Parsley Leaves (about 30g)
4 tbsp Apple Cider Vinegar (or White Wine Vinegar)
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.
