I don’t know about you, but as soon as fall rolls around, I’m ready to eat all of the squash. From October to March you can always count on at least one variety of squash (and a pile of sweet potatoes) residing in my kitchen. They’re truly fall and winter staples.
When it comes to squash, butternut and kabocha are my all time favorites. I’m pretty lazy with kabocha and generally just do a quick steam. But I’m willing to put in the time with butternut. True, it’s rich and savory simply baked in the oven with a brush of olive oil. But this dish, adapted from a 2007 New York Times recipe, turns an already beloved ingredient into a complex and comforting centerpiece. Make it for a dinner party, holiday or potluck and I guarantee you’ll get rave reviews.
The Times’ original recipe serves as a pasta sauce, but I’ve adapted (and veganized) it into the main affair with the addition of beans. In lieu of said beans, I’ve also used Beyond Meat chick’n or tempeh, either do nicely. Definitely serve it with a heap of broccoli rabe, kale or another dark, leafy green. The garlicky squash and deep greens are the perfect pair. But feel free to round it all out by piling the squash onto whole wheat pasta or quinoa. Either way, this is a satisfying dish that will warm and comfort you on the cold nights to come!
Yield: 4 servings
1 tablespoon extra virgin olive oil
3 garlic cloves, chopped
1/4 cup sliced shallots
1/4 teaspoon crushed red pepper flakes, or to taste
2 cups chopped tomatoes (fresh or canned)
1 butternut squash, cubed or shredded
1 can white beans or chick peas
1 Tbsp Nutritional yeast (or to taste)
Pink salt or sea salt and pepper
1. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
2. When squash is tender — about 15 minutes — add beans and nutritional yeast. Stir to incorporate and cook until beans are heated through.