Roasted Honey Nut Squash with White Bean Purée and Toasted Crunch
by Morgan Remondino, creator of Dinner, solved a newsletter for busy home cooks who already know how to cook and want new meal ideas for the weekly rotation.
Pairs well with a Pinot Noir
Equipment
● Food processor
● Mortar and pestle or anything to mash up whole spices and seeds
Components, Ingredients and Instructions
White Bean Purée
Ingredients:
● 1 can cannellini beans
● ~2 TBS tahini
● ~1 small clove roasted garlic
● Juice of 1 lemon
● Zest of 1 orange
● ~1 tsp cumin
● Salt & Pepper to taste
● Olive oil to desired consistency
Instructions:
Add everything to a food processor and blend until smooth, taste and adjust as needed.
Roasted Squash
Ingredients:
● Honey Nut Squash (can substitute sweet and tender Delicata, or Butternut with skin removed before cutting into spears)
● ~2 tsp adobo sauce
● ½ tsp of cumin
● ¼ tsp of cinnamon
● Olive oil
● Salt
Instructions:
Preheat oven to 450°F with a baking sheet in the oven. Combine adobo, cumin, cinnamon, olive oil, and salt. Wash your squash and cut into wedges, coat in the paste, and place on the hot baking sheet cut side down for maximum caramelization. Bake for 15 minutes, flip, and bake another 15.
Toasted Crunch
Ingredients:
● ~¼ cup of pumpkin seeds
● ¼ tsp cumin seeds
● ¼ tsp coriander seeds
● ¼ tsp sesame seeds
● Zest of ¼ orange
● Salt to taste
Instructions: In a dry pan, toast the pumpkin seeds. When done, put half in a bowl, and half in your mortar and pestle. Toast the remaining seeds and add to mortar and pestle. Add salt and grind down seeds. Once to a size you like, add to the whole pumpkin seeds, and add the orange zest. Mix well, taste and adjust as needed.
Plating: Spread the purée on a serving dish, place squash wedges across purée, and top with the crumble. For serving, I recommend keeping the extra topping in a bowl on the side to add more as needed.
Like this recipe? Subscribe to Dinner, solved for meal ideas. Morgan Remondino went on a Platypus Private Wine Tour and wow’d us with her beautiful Instagram images. Thank you for letting us be part of your Napa Valley adventure and inspiring us with this, and other recipes!
