Prepare to embark on a culinary journey that will transform your dinner table into a gourmet experience! This Red Wine Honeynut Squash on Brothy Beans recipe is not just a meal—it's a symphony of flavors that will tantalize your taste buds and impress even the most discerning food lovers. Imagine a perfectly roasted honeynut squash, caramelized to golden perfection, nestled atop a rich, wine-infused bean broth that promises to warm your soul and elevate your home cooking game.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 honeynut squash, halved and seeded
- 2 cups cooked white beans
- 2 cups vegetable broth
- 1 cup red wine
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the honeynut squash roasts evenly and develops a nice caramelization.
- While the oven is preheating, prepare the honeynut squash. Carefully slice the squash in half lengthwise and scoop out the seeds using a spoon. You can save the seeds for roasting if you like!
- Place the halved squash cut-side up on a baking sheet lined with parchment paper. Drizzle a little olive oil over the squash and season with salt and pepper to taste.
- Roast the squash in the preheated oven for about 30-35 minutes, or until it is tender and the edges are caramelized. You can check for doneness by poking it with a fork; it should be soft and easily pierced.
- While the squash is roasting, prepare the brothy beans. In a medium saucepan, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.
- Add the cooked white beans to the saucepan, stirring to combine with the garlic. Pour in the vegetable broth and red wine, then add the thyme. Bring the mixture to a gentle simmer.
- Let the beans simmer for about 10-15 minutes, allowing the flavors to meld together. If the broth reduces too much, you can add a little more vegetable broth or water to reach your desired consistency.
- Once the squash is done roasting and the beans are simmering, taste the broth and adjust the seasoning with salt and pepper as needed.
- To serve, place a generous scoop of the brothy beans in the center of each plate. Carefully take the roasted honeynut squash halves and place them on top of the beans.
- For an extra touch, you can drizzle a little more olive oil over the squash and beans before serving. Enjoy your Red Wine Honeynut Squash on Brothy Beans!
Tips
- Choose a ripe honeynut squash: Look for a deep orange color and a firm texture. The smaller size of honeynut squash means it roasts faster and has a sweeter flavor compared to traditional butternut squash.
- Wine selection matters: Use a medium-bodied red wine like Pinot Noir or Côtes du Rhône that will add depth to the bean broth without overpowering the delicate squash flavor.
- Bean preparation: If using canned beans, rinse them thoroughly to reduce sodium and improve texture. For the best results, use freshly cooked white beans.
- Roasting technique: Place the squash cut-side up and don't be afraid of a little caramelization—those dark edges bring intense flavor.
- Herb enhancement: While the recipe calls for thyme, you can experiment with rosemary or sage for a different aromatic profile.
- Make ahead friendly: The roasted squash and brothy beans can be prepared in advance and gently reheated, making this a great option for meal prep or entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
