Recipes Uncategorized

warm butternut squash & white bean salad

I stumbled onto this salad earlier this fall when Zack was working out of town a lot, and I was looking for a substantial salad that I could make at the beginning of the week and eat a few times so I wasn’t trying to cook for one every night. Since I first tried it, I’ve made this salad a dozen times and this is my favorite version – the sweet roasted butternut squash, hearty cannellini beans and peppery red onions seem simple enough on their own, but the lemon tahini dressing really brightens the flavor profile and leaves you wanting more.

I love serving this salad over arugula, but baby spinach would also be great, as it wilts just slightly under the warm salad. This really is a full meal on its own, but if you were looking to add some more protein I would try a simple baked fish or chicken for the omnivores, and more cannellini beans or baked tofu for the vegetarians.

Warm Butternut Squash & White Bean Salad with Lemony Tahini Dressing

Serves 2-3 as a meal-sized salad, 4 as a side
adapted from Smitten Kitchen who adapted it from Orangette who adapted it from Casa Moro

1 medium butternut squash, peeled, seeded and cut into ~1″ pieces
2 15-oz cans of cannellini beans (or other hearty white bean)
1/2 medium red onion, thinly sliced

1/4 cup freshly squeezed lemon juice
1/2 tsp minced garlic
2 tbsp tahini
1/2 tsp minced garlic
2-3 tbsp water

Preheat oven to 425*

On a parchment lined baking sheet, sprinkle the cubed squash with salt and pepper, and roast in the oven for 25-30 minutes. Once cooked, set aside to cool.

While the squash is roasting, make the dressing by combining all of the ingredients in a shaker bottle or whisk to combine. If the dressing seems too thick, add a tablespoon more water or lemon juice.

To assemble the salad, stir together the cooked squash, cannellini beans, red onion and most of the dressing in a serving bowl. If planning to eat the salad throughout the week, reserve some of the dressing and use as needed to loosen up the salad later. Serve over arugula or baby spinach.

The salad will keep in the refrigerator for 5-6 days, just reheat and stir in some of the reserved dressing to enjoy later!