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This country-style baked acorn squash pairs sweet, soft vegetable with a smooth herbed white bean puree, all finished with a rich chili and pistachio butter. The mix creates a standout plant-based main that balances earthy, spicy, and fresh tastes in complete harmony.
I whipped this up for the first time while cooking for my vegetarian in-law, and now it's my failproof impressive meal when fall squash hits the markets. The way the velvety bean mixture contrasts with the zingy butter turns even veggie doubters into fans.
What You'll Need
- Acorn squash: Pick 2 smaller ones for a more elegant look, as their natural ridged edges make beautiful serving pieces
- Dried cannellini beans: They turn wonderfully smooth after cooking and processing, way better than anything from a can
- Bay leaves: Give a gentle aromatic flavor to the beans during cooking
- Fresh herbs: Dill, mint and parsley bring lightness against the hearty beans and sugary squash
- Pistachios: Give awesome crunch and depth to the butter topping
- Chili flakes: Add just the right kick that balances the buttery finish
- Lemon juice: Brings needed tang to cut through the richness
How To Make It
- Bean Preparation:
- Let dried cannellini beans sit in cold water overnight, which cuts down cooking time and makes them cook better. Next day, drain them and put in a big pot with fresh water, bay leaves, and salt. Let them boil, then turn down to a low bubble for 1 to 1.5 hours until soft but not mushy.
- Bean Mash Creation:
- After beans are done, drain but keep the cooking water. This starchy liquid works wonders for getting your mash just right. Take out bay leaves and let beans cool a bit before putting them in a blender with crushed garlic, chopped herbs, lemon juice, olive oil, and some cooking water. Blend until it's smooth, adding more lemon, salt, oil, or bean water to get it perfect.
- Squash Roasting:
- Heat your oven to 200°C with the fan on. Cut acorn squash in half and scoop out seeds, then slice into wedges along the natural grooves. This keeps their pretty scalloped edges. Coat well with olive oil and salt before baking for 40 minutes, flipping now and then for even browning. They should be fork-soft with golden edges.
- Flavored Butter Creation:
- Warm up a small pot over medium-low heat with olive oil and a crushed garlic clove. Cook till it smells good, about 2-3 minutes, then add chili flakes and salt. Drop in butter and let it melt while gently stirring. Once it's all liquid, toss in chopped pistachios and cook another minute, watching carefully so the butter doesn't burn. Take it off the heat and mix in the finely chopped mint.
- Final Assembly:
- Swirl the herbed bean mash onto a serving plate with a swooping motion. Place the roasted squash wedges nicely on top. Drizzle lots of the warm chili mint pistachio butter all over, letting it pool here and there. Finish with a little sprinkle of flaky sea salt to boost the taste and texture.
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This dish shows off one of my favorite cooking rules—perfect balance through opposite elements. The sugary squash against the earthy beans, the smooth puree against the crunchy nuts, and the cooling mint against the warm chili makes a flavor party in every bite. My meat-loving hubby asks for this dish regularly now.
What To Do With The Seeds
When you clean out your acorn squash seeds, try saving and toasting them. Wash them well to get rid of all stringy bits, then dry them off and mix with olive oil, salt and whatever spices you like. Bake at 180°C for about 10 minutes until golden. They make a tasty snack while you finish making the main course.
Prep It Early
This meal works great for company because you can do lots ahead of time. Make and blend the bean mash up to two days before, keep it in the fridge and let it warm up before serving. The squash can be cut and kept raw for a day. Even the special butter can be made ahead and just gently warmed right before you use it.
Switch It Up By Season
While acorn squash looks awesome with its ridged edges, this dish works great with other winter squashes too. Try delicata squash for a similar look with thinner skin you don't need to peel. Butternut squash is sweeter but needs peeling. Kabocha gives a drier, nutty flavor that goes really well with the herbs.
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This eye-catching veggie dish mixes basic techniques with amazing flavor to wow even your toughest dinner guests.
Frequently Asked Questions
- → Could I swap acorn squash for another type?
Sure! Try using delicata, butternut, or even small pumpkins. Just keep an eye on baking times—they might cook differently.
- → Are canned beans okay for this recipe?
Definitely! Use 2 cans (15oz each) of rinsed and drained cannellini beans. Since they’re already cooked, skip soaking and boiling. Throw in 4-6 tablespoons of water or broth when blending to fix the consistency.
- → How do I make this vegan-friendly?
Simple! Swap the butter with good-quality olive oil or plant-based butter. It’ll taste slightly different but just as delicious.
- → Can I prep some parts ahead of time?
Totally. Make the bean mash up to three days early and stash it in the fridge. Slice the squash a day ahead, but leave it uncooked. The nutty butter tastes best fresh, but you can chop pistachios in advance.
- → What sides pair well with this dish?
This works great alone or alongside roasted meat or fish. A tangy green salad with vinaigrette is a refreshing companion.
- → Is it super spicy?
Not really, just mildly warm with ½ teaspoon chilli flakes. Want more kick? Add extra flakes! Prefer mild? Skip or reduce them.