WEEKDAYS 1e|12c|p

Country Roasted Squash and Beans

Daphne Oz
|
Servings: 4
|
easy
|
45 to 60 min
Part 1 of 2

A light and delicious dish that's perfect for lunch or dinner!


  • Ingredients
  • step-by-step directions
Ingredients
Country Roasted Squash and Beans
  • 1 medium butternut squash (cut into 1/2 moons, 1/2-inch thick)
  • 1 large shallot (peeled and quartered)
  • 1 teaspoon red chili flakes
  • 2 tablespoons olive oil
  • 2 cans butter beans (drained, rinsed and air dried)
Arugula Salad
  • 3 cups fresh baby arugula
  • 1/4 cup pine nuts (toasted)
  • 1/2 cup pomegranate seeds
  • 1 tablespoon shallot (finely chopped)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon grainy Dijon mustard
  • 3 tablespoons olive oil
  • kosher salt and fresh cracked black pepper (to taste)
Directions
  • Preheat oven to 425ºF.
  • Onto a parchment lined baking sheet, add butternut squash, and red onion. Toss with olive oil and season with chili flakes, salt, and pepper. Place in oven for 20-25 minutes, until tender and golden brown.
  • Onto another parchment lined baking sheet, add the beans, drizzle with olive oil. Place in oven for 6-8 minutes.
  • For the Salad: in a large bowl, add the arugula, pine nuts, and pomegranate seeds and toss to combine.
  • For the Dressing: in a small bowl, add chopped shallot, red wine vinegar and mustard and whisk to combine. While whisking, slowly add olive oil and season with Kosher salt and freshly ground black pepper.
  • Toss the salad with the dressing, top with roasted butternut squash and beans!

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