Looking for another way to prepare the acorn squash I had on hand I ran across a recipe for hokkaido squash which sounded delicious. I had nearly all the ingredients on hand and I love white beans but had to modify to match my pantry. White beans are one of my favorites, I especially love the warm white bean salad I started making earlier this year.
This salad has north african flavors which meld well with the warm flavors of squash and beans. The recipe I based this on is from C+Z, Clotilde based hers on a recipe from the cookbook Casa Moro.
Warm Squash and White Bean Salad
beans:
2/3 c. dried white beans, soaked overnight in cold water
1 bay leaf
2 t. rosemary
1 t. sea salt
squash:
~2 lbs. squash, peeled, cored, and chopped in 3/4" cubes
2 cloves garlic, finely chopped
olive oil
1 t. balsamic vinegar
1 t. ras-el-hanout (Moroccan spice blend)
sea salt
dressing:
1 T. tahini paste
2 t. olive oil
1 t. orge flower water
1 t. balsamic vinegar
sea salt + pepper
3 T. sliced almonds
cilantro, chopped
1. Cook beans with 3 cups of water and the bay leaf over medium-high heat (covered) for 45 minutes. Add the rosemary and cook for another 15 minutes. Add more water if needed. Drain, discard bay leaf and keep warm
2. Roast the squash in a 425 deg. F oven with drizzle of olive oil, vinegar, ras-el-hanout, salt, and toss to coat. Roast for 30 minutes or until tender and slightly browned. Stir halfway through.
3. Combine dressing ingredients. Add a little water if necessary. Combine beans, squash and dressing. Stir delicately. Add sliced almonds and cilantro.
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