Herb-Crusted Squash with Butter Beans and Romesco Sauce

Herb Crusted Squash

with Butter Beans and Romesco Sauce

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dinner

Working with acorn squash can be a daunting task for a home cook, as they’re usually large and difficult to cut. To keep things simple, we’ve sliced the squash for you. You’ll top the herb-crusted squash rings with a flavorful romesco sauce, classically made with roasted red peppers and protein-packed almonds.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
550
FAT
26g
CARBOHYDRATES
69g
PROTEIN
18g

MAIN INGREDIENTS

  1. 3 garlic cloves
  2. 2 sprigs thyme
  3. 2 tbsp gluten free panko breadcrumbs
  4. 2 tbsp Follow Your Heart® vegan parmesan
  5. 8 oz acorn squash
  6. 6 oz roasted red peppers
  7. ¼ cup almonds
  8. 1 tbsp hemp seeds
  9. 1 tbsp red wine vinegar
  10. 1 package butter beans
  11. 4 oz curly kale
  12. 1 lemon
  13. 2 tbsp + 1 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
Allergens: Tree Nuts, Soy

TOOLS

  • Baking sheet
  • Blender
  • Large nonstick skillet
  • Parchment paper

INSTRUCTIONS

1
Prepare the crumbs
Rinse and dry the produce. Preheat the oven to 375°F. Rinse and dry the produce. Peel 3 garlic cloves. Mince 1 garlic clove and add to a small bowl. Destem the thyme and finely chop the leaves. Add the thyme, panko breadcrumbs, and Follow Your Heart® parmesan to the bowl and stir to combine.
2
Roast the squash
Line a baking sheet with parchment paper and lay the acorn squash rings on top. Brush the squash with 2 tsp olive oil. Sprinkle each piece with breadcrumb mixture and then sprinkle with salt. Bake until squash is tender and breadcrumbs are golden, about 30 to 35 minutes. If your breadcrumbs begin to darken before the squash is tender, simply cover them with foil.
3
Blend the romesco
Add the roasted red pepper, almonds, hemp seeds, 2 garlic cloves, red wine vinegar, 1 tbsp olive oil, and a pinch of salt and pepper to a blender. Blend romesco on high until smooth.
4
Prepare to sauté
Drain the butter beans and pat dry with a paper towel. Destem the curly kale and roughly chop the leaves.
5
Crisp the beans
Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the butter beans and cook, shaking the skillet occasionally, until crisp in places, about 2 to 4 minutes. Stir in the kale and juice from half the lemon. Cook kale until just wilted, about 1 to 2 minutes more. Season with salt and pepper.
6
Plate
Cut the remaining lemon half into wedges. Pour some of the romesco sauce onto two large plates. Top with crispy butter beans and kale and then the herb-crusted squash. Sprinkle with any crispy breadcrumbs left on the baking sheet. Serve with lemon wedges.