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  • Roasted squash on white bean purée from Trois fois par jour
Roasted squash on white bean purée

Roasted squash on white bean purée from Trois fois par jour

Appetizers | Easy | 1 hour 20 minutes
Appetizers
Easy
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Recipe details

Ingredients

For squash

For sauce

For purée

For salad

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Directions

FOR SQUASH

  1. Preheat oven to 190°C (375°F) with rack in centre. Place squashquarters on a baking sheet lined with parchment paper.
  2. Mix together breadcrumbs, butter, and herbs in a medium bowl; season with salt and pepper.
  3. Cover squash quarters with this dressing and bake 20 to 25 minutes.

FOR SAUCE

  1. Heat oil in a medium pan over medium heat, and cook onion and garlic until onion is browned, about 10 minutes.
  2. Add mushrooms and continue cooking for 10 minutes.
  3. Add balsamic vinegar and continue cooking for 5 minutes, to reduce liquid by half.
  4. Dissolve cornstarch in a little bouillon in a small bowl, and then pour into pan, along with remaining bouillon.
  5. Bring sauce to a boil over high heat. Reduce heat to medium and cook until sauce thickens, about 10 to 15 minutes. Season to taste.

FOR PURÉE

  1. Heat cream in a medium pan over medium heat.
  2. Place all ingredients in food processor and process until smooth.

FOR SALAD

  1. Mix all salad ingredients in a bowl.

ASSEMBLY

  1. Spread purée onto plates, making a dip in the centre to contain sauce.
  2. Spoon sauce onto purée, top with roasted squash, and garnish with some salad.

Roasted squash on white bean purée by Trois fois par jour

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