quick meal · Best in fall
Winter Squash & White Bean Bowl
Cubed roasted winter squash over white beans, wilted greens, and a poached egg, finished with a drizzle of herb oil or tahini. A bowl dinner that requires no special technique and uses what is in the root cellar. Nourishing, warm, completely satisfying.
Ingredients
🌱 From Your Homestead
- winter squash (half a medium butternut or delicata)
- fresh kale or chard (2 cups)
- eggs (2)
- fresh herbs for garnish
🛒 From the Store
- white beans (1 can)
- garlic (2 cloves)
- olive oil
- vegetable broth (splash)
- tahini or herb oil
- lemon
- red pepper flakes
- salt
- pepper
How to Make It
- Gather your ingredients: winter squash (half a medium butternut or delicata), fresh kale or chard (2 cups), eggs (2), fresh herbs for garnish, white beans (1 can), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: winter squash (half a medium butternut or delicata), fresh kale or chard (2 cups), eggs (2).
- Roast the squash in wedges with the skin on — delicata skin is edible and holds the shape; butternut skin peels off easily after roasting. Either way, skin-on roasting is faster than peeling raw squash and results in better caramelization.
- Cook for approximately 35 min. Adjust to taste and serve 2 portions.
- Plate, enjoy, and share with your household!
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