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This country-style baked acorn squash pairs tender, sweet veggies with a smooth herby white bean blend, all finished with a rich chili-pistachio butter drizzle. These flavors come together in a standout meat-free dish that perfectly balances earthy, spicy and fresh tastes.
I whipped this up for the first time while cooking for my veggie-loving sister in law, and now it's my favorite impressive meal when squash is in season. Even folks who usually turn their nose up at squash can't help grabbing another serving once they taste the contrast between the velvety bean mixture and that spicy butter.
Ingredients
- Acorn squash: Grab 2 smaller ones for a prettier look - their wavy edges make beautiful serving pieces
- Dried cannellini beans: They blend up way smoother than the canned stuff once cooked
- Bay leaves: These give a gentle flavor boost to the beans during cooking
- Fresh herbs: Dill, mint and parsley add freshness against the heavy beans and sweet squash
- Pistachios: They bring a great crunch and deep flavor to the butter topping
- Chili flakes: Just enough heat to cut through all that buttery goodness
- Lemon juice: Gives that zip of acid that pulls everything together
Step-by-Step Instructions
- Bean Preparation:
- Cover your dried cannellini beans with cold water and let them sit overnight - this cuts down cooking time and helps them cook better. The next morning, dump out that water, put the beans in a big pot with fresh water, bay leaves, and some salt. Let them boil first, then turn down the heat and simmer for about an hour or 90 minutes until they feel soft but not mushy.
- Bean Mash Creation:
- After your beans are done, drain them but save that cooking water - it's packed with starch that'll help fix your mash texture later. Pull out the bay leaves and let everything cool a bit before dumping it in your blender with some crushed garlic, chopped herbs, lemon juice, olive oil, and a splash of that bean water you saved. Blend until it's smooth, and taste it - add more lemon, salt, oil or bean water until it's just right.
- Squash Roasting:
- Get your oven going at 200°C with the fan on. Cut your acorn squash in half and scoop out all the seeds, then slice it into wedges along those natural ridges to keep those pretty wavy edges. Coat them generously with olive oil and salt, then stick them in the oven for about 40 minutes. Flip them around occasionally so they brown evenly. You'll know they're done when you can easily poke them with a fork and see golden edges.
- Flavored Butter Creation:
- Warm up a little olive oil in a small pot over medium-low heat with a crushed garlic clove. Let it cook until you can smell it - about 2-3 minutes - then toss in your chili flakes and some salt. Add your butter and stir while it melts. Once it's all melted, throw in your chopped pistachios and cook one more minute, watching carefully so the butter doesn't burn. Take it off the heat and mix in your finely chopped mint.
- Final Assembly:
- Spread your herby bean mash across a serving plate with a swooping motion. Arrange your roasted squash pieces on top so they look nice. Pour that warm chili-mint-pistachio butter all over everything, letting it pool in spots. Finish with a sprinkle of flaky sea salt to make the flavors pop and add some texture.
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This dish shows off one of my favorite cooking ideas - getting perfect balance through different tastes and textures. The sweet squash next to earthy beans, smooth mash against crunchy nuts, and cool mint with warm chili makes every bite amazing. My meat-loving husband asks for this all the time now.
Saving Those Seeds
Don't toss those acorn squash seeds! Clean them off by washing away all the stringy bits, dry them with a towel, then mix with olive oil, salt and whatever spices you like. Stick them in the oven at 180°C for around 10 minutes until they turn golden brown. They make a great snack while you finish cooking everything else.
Do-Ahead Parts
This dish works great for company because you can prep so much beforehand. The bean mash can be made up to two days early - just store it in the fridge and let it warm up before serving. You can cut up the squash a day ahead without cooking it. Even the fancy butter can be made in advance and just warmed up right before you need it.
Seasonal Swaps
While acorn squash looks super cool with those wavy edges, you can use other winter squashes too. Delicata squash works great and has thin skin you don't need to peel. Butternut gives you sweeter flesh but you'll need to take the skin off. Kabocha has a drier, nutty flavor that really goes well with all those herbs.
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This eye-catching veggie dish uses basic cooking tricks with amazing flavors to wow even your fussiest dinner guests.
Frequently Asked Questions
- → Can I use different types of squash for this dish?
You bet! Try butternut squash, delicata, or even small pumpkins instead of acorn squash. Just watch your cooking times since some types might need more or less time in the oven.
- → Can I use canned beans instead of dried?
For sure. To save time, grab 2 cans (15oz each) of cannellini beans, drain and rinse them well. You can skip the soaking and long cooking, but you'll need to add about 4-6 tablespoons of water or broth when you blend them.
- → How can I make this dish vegan?
Just swap out the butter in the topping for olive oil or any plant-based butter you like. It'll taste a bit different but still turn out great.
- → Can I prepare components of this dish ahead of time?
You sure can! Make the bean mash up to 3 days early and keep it in the fridge. Cut the squash and store it uncooked for a day. It's best to make the butter mix right before serving, but you can chop the pistachios whenever.
- → What can I serve with this dish?
This works great on its own as a veggie main dish or next to some baked chicken or fish. Throw in a simple green salad with light dressing and you've got the perfect meal.
- → How spicy is this dish?
With just ½ teaspoon of chilli flakes, it's got a gentle kick. Want it spicier? Add more flakes. Too hot? Just use less or leave them out completely.