This is a favorite, warming winter dish. With creamy white beans, roasted, tender acorn squash, bright, acidic chimichurri, and crunchy toasted seeds to top, this seasonally focused spread is a great plant-based, hearty dinner option. Making the most of produce we have on hand is an important part of sustainable meal planning. This recipe is flexible in that most winter squash varieties will work well here, think butternut, delicata, kombucha. Acorn does have a milder flavor but use what’s available to you. Similarly with the chimichurri, I’m using parsley as a base–you can use herbs like cilantro, or mint to create a mix of flavor.
Nutritional yeast adds a savory kick to the white beans, contrasting well with the sharpness of the chimichurri. Not only is this dish a tasty plate you’ll want in your full winter meal rotation, it’s a beautiful addition to your table. From an evening in at home or shining on your holiday table, the rich color will surely make an impression.
With creamy white beans, roasted, tender acorn squash, bright, acidic chimichurri, and crunchy toasted seeds to top, this seasonal roasted squash is a great plant-based, hearty dinner option.
makes: 2 large servings, 4 smaller servings | prep time: 30 min | cook time: 30 min | total time: 60 min
Toasted squash seeds
Herb scrap chimichurri
Creamy white beans
You can eat acorn squash skin, but it’s a bit tough! Give it a try, just make sure to thoroughly wash ahead of time, and taste in smaller pieces if desired.
