Go Back Email Link
–+ servings
Roasted delicata squash with white bean purée and kale-parsley salsa

Roasted delicata squash with white bean purée and kale-parsley salsa

Oven roasted delicata squash pairs perfectly with a white bean purée and a kale-parsley salsa for a balanced, vegetarian main dish, perfect for fall.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course main, side, vegetarian
Servings 4 as a main, 8 as a side

Equipment

  • 1 Food processor

Ingredients
  

For the delicata squash

  • 2 delicata squash cut into ½ in slices
  • 2 tbsp olive oil
  • salt and pepper

For the White Bean Purée

  • 2 cups cooked white beans such as Marcella, cannelini, great northern
  • ¼ cup extra virgin olive oil
  • ¼ cup rice wine vinegar may sub with apple cider vinegar
  • ½ cup tahini
  • 2 tbsp white miso paste
  • 2 scallions chopped
  • 2 tsp salt
  • ¼ tsp ground white pepper
  • ¼ tsp ground chile pequin optional, may sub with red pepper flakes

For the salsa:

  • 2 tablespoons minced shallot substitute with red onion
  • ¼ cup rice wine vinegar substitute with apple cider vinegar
  • 2 cups baby kale finely sliced (sub with regular kale but let it macerate with shallots in vinegar)
  • ½ cup parsley chopped
  • ⅓ cup extra virgin olive oil
  • Salt and pepper

Instructions
 

For the squash:

  • Preheat oven to 425 F
  • Trim the ends off the squash and cut lengthwise to get two “boats.” Remove guts and seeds. Slice into ½ inch slices.
  • Toss the squash in olive oil, salt and pepper. Arrange the squash in one layer on a baking sheet. Bake at 425 F for 15-20 minutes per side, depending on how much char you like.
  • For the white bean purée:
  • While the squash is roasting, combine white beans, olive oil, rice wine vinegar, tahini and miso paste in a blender or food processor. Blend until completely smooth.

For the kale-parsley salsa:

  • Combine minced shallots and apple cider vinegar in a small bowl with a pinch of salt. Let the shallots macerate in the vinegar for 10-15 minutes. If you’re using regular kale, chiffonade it as finely possible and add it to the vinegar and shallot mixture after about 5 minutes.
  • Add baby kale (if you haven't already) and chopped parsley to the shallots and vinegar.
  • Add olive oil and stir everything to combine.
  • Season with salt and pepper.
Keyword dairy-free, Plant-Based, vegan, Vegetarian, Vegetarian Mains
Tried this recipe?Let us know how it was!