Roasted acorn squash with white beans + chimichurri

| by

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.

Jump to recipe

white beans in a pan
acorn squash with chimichurri and toasted seeds

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.

herbs and spices in a blender

Roasted acorn squash with white beans + chimichurri   by

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

Closed Loop Cooking Icon
acorn squash with chimichurri and toasted seeds

Ingredients

  • 1 acorn squash (or similar variety)
  • 1/4 cup approx, olive oil
  • 1/2 tbsp kosher salt
  • black pepper to taste

Toasted squash seeds

Herb scrap chimichurri

Creamy white beans

  • 1 can white beans (I used cannelini)
  • 1/4 tsp kosher salt
  • black pepper to taste
  • 2 tbsp nutritional yeast

To-Do's

  1. Preheat oven to 425 degrees. Wash acorn squash. Using a large knife, carefully cut off the tip of the bottom of the acorn squash. Set the bottom side flat on your cutting board and slice the squash in half lengthwise.
  2. Scoop out seeds and innards, set aside.
  3. On an ungreased baking sheet, place squash open side up. Drizzle with olive oil, adding more if needed to thoroughly coat. Sprinkle on salt and pepper to taste.
  4. Once oven is preheated, place squash inside and cook approx 25 – 30 minutes, until fork tender.
  5. While squash is cooking, clean seeds. Soak in water with a tsp of kosher salt for about 10 minutes.
  6. While seeds are soaking, prepare chimichurri. Place roughly chopped herbs, shallot, red wine vinegar, olive oil, salt, and chili flakes in blender and pulse until thoroughly combined. Set aside. 
  7. Prepare squash seeds.
  8. Remove squash from oven. While squash is cooling, heat a small pan over medium-high heat. Add in beans, including liquid from the can. Add in salt, black pepper, and nutritional yeast. Stir continuously until the liquid has cooked and and formed a creamy consistency, approx 5 – 7 minutes. Remove from heat.
  9. Place each squash half open side up on a plate to serve. Add half of the bean mixture, half of the chimichurri, and top with toasted squash seeds. Enjoy! This dish is best when warm. Keeps well in the fridge for about a week.

Notes

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.

Rated [awcr_rating type="averageRating"]/5 based on 0 reviews

saved under

, , , , , ,

Strawberry

Explore more recipe inspiration

Cauliflower and winter squash salad

potato and leek soup with slice of bread

Vegan leek greens + potato soup

beet root soup with crackers

Creamy + bright beet root soup

Comments

Leave a Comment