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

Preparation time 30 minutes

Total time: 1 hour 20 minutes

Ingredients

For squash

  1. 1 buttercup squash (or other variety), peeled, seeds removed, and cut in quarters
  2. 250 mL (1 cup) panko breadcrumbs
  3. 80 mL (⅓ cup) softened butter
  4. 15 mL (1 tbsp.) dried herbs (your choice of herbes de Provence, oregano, parsley or other)

For sauce

  1. 30 mL (2 tbsp.) vegetable oil
  2. 1 onion, minced
  3. 1 clove of garlic, chopped
  4. 500 mL (2 cups) small white mushrooms
  5. 60 mL (¼ cup) balsamic vinegar
  6. 5 mL (1 tsp.) cornstarch
  7. 250 mL (1 cup) water or vegetable bouillon

For purée

  1. 125 mL (½ cup) 35% M.F. cream
  2. 1 tin (540 mL) white beans, rinsed and drained
  3. 125 mL (½ cup) grated smoked Gouda cheese

For salad

  1. 500 mL (2 cups) Brussels sprouts, in leaves or grated
  2. 1 green onion, thinly sliced
  3. 30 mL (2 tbsp.) sour cream
  4. 15 mL (1 tbsp.) lemon juice
  5. 15 mL (1 tbsp.) honey or maple syrup
  6. 30 mL (2 tbsp.) crushed pecans (optional)

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.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more