Roasted Butternut on Mashed Beans
It's always the same routine. We choose the protein we're going to cook, then we think of the vegetables and grains to go with it. That's what most of us have always been used to!
But that's where veganism starts being constraining. A big piece of tofu in the middle of a plate of rice and green beans? Yep, that can be a bit boring! So start rethinking the composition of your plate! Why can't protein become the side dish, and vegetables the centerpiece?
That's what I'm presenting here! Perfectly seasoned butternut squash on a perfectly seasoned white bean purée. Yummy!
Prep : 15 min
Cooking : 45 min
Servings : 2
Ingredients
Squash
1 medium butternut squash
2 Tbsp (30 ml) olive oil
½ cup (125 ml) vegetable broth
½ tsp (2.5 ml) ground cinnamon
¼ tsp (1.25 ml) ground cloves
Salt & pepper
White bean purée
540 ml white beans (1 can or cooked)
3 Tbsp (45 ml) water
1 Tbsp (15 ml) lemon juice
1 Tbsp (15 ml) maple syrup
1 Tbsp (15 ml) red wine vinegar
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
½ tsp (2.5 ml) celery salt
Preparation
Squash
Preheat oven to 400°F (200°C).
Peel squash and cut lengthwise into 4-6 pieces. Remove seeds and set aside.
In a frying pan, brown each side of the squash pieces in the oil, about 5 minutes per side.
Place the squash pieces in an ovenproof dish and add the vegetable stock and spices.
Bake for 45 minutes, until the squash is cooked in the center, pricking with a fork.
Toasted squash seeds
Rinse pumpkin seeds well.
Spread pumpkin seeds on a baking sheet. Add olive oil and salt and toss.
Bake for 10-15 min, until toasted.
Mashed white beans
Place all the ingredients for the purée in a food processor. Process until smooth.
Assemble
Spread half the bean purée on each plate. Place squash pieces on top of puree. Sprinkle with toasted squash seeds and/or pumpkin seeds. Optional: Add hemp seeds, fresh basil and a drizzle of balsamic glaze, if desired.
