This lovely meal, for example, is no less elegant and delicious for all its true simplicity and ease. Tender roasted golden orange butternut squash is mixed with a baked casserole of creamy cannellini beans, delicate artichokes, sweet cherry tomatoes and fresh herbs, and served with a fresh crunchy and slightly tart fennel and parsley salad for a meal that is stunning for its visual appeal, wonderful taste and wholesome nourishment … all with no more than twenty minutes of preparation, apart from the roasting time, and only a little attention and care during the cooking.
As is so often the case when I cook with squash, this meal was inspired by the fact that I could no longer stand looking at the uncooked squash that I picked up on a whim a little while ago and that just sat forlornly in my pantry ever since. I adapted the recipe itself from one given by a self-described "Dog Shaman" from South Africa who otherwise advocates a vegan diet for dogs. I don't endorse canine veganism myself (and I know my cat would strongly disapprove of a feline equivalent), but I'm quite happy to try his human food.
|Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad|
|Recipe by Lisa Turner|
Published on March 7, 2011
Tender roasted golden orange butternut squash mixed with a baked casserole of creamy cannellini beans, delicate artichokes, sweet cherry tomatoes and fresh herbs, and served with a fresh crunchy and slightly tart fennel and parsley salad
Print this recipe
Eggs on Sunday's Roasted Delicata Squash Stuffed with White Beans and Wilted Spinach with Basil
Caribbean-Style Black Bean & Delicata Squash
Butternut Squash Sambar
Red Bean and Squash Soup
On the top of the reading stack: Victoria by Knut Hamsun
Audio Accompaniment: Arvo Part