Roast Acorn Squash Bean Mash

This rustic roast acorn squash recipe pairs the sweet, tender vegetable with a creamy herbed white bean mash, all topped with a decadent chili and pistachio butter. The combination creates an impressive vegetarian main dish that balances earthy, spicy, and fresh flavors in perfect harmony.

I first made this dish when hosting a dinner for my vegetarian sister in law, and it's become my go to impressive meal whenever I want to showcase seasonal squash. The contrast between the creamy bean mash and the spicy butter makes even squash skeptics reach for seconds.

Ingredients

• Acorn squash: Use 2 small ones for a prettier presentation, with their naturally scalloped edges creating beautiful serving pieces
• Dried cannellini beans: Provide a creamy texture once cooked and blended, far superior to canned versions
• Bay leaves: Add subtle aromatic depth to the beans while they cook
• Fresh herbs: Dill, mint and parsley create brightness against the earthy beans and sweet squash
• Pistachios: Add wonderful texture and richness to the butter topping
• Chili flakes: Bring a perfect touch of heat that cuts through the buttery topping
• Lemon juice: Adds necessary acidity to balance the rich components

Step-by-Step Instructions

Bean Preparation:

Soak dried cannellini beans overnight in cold water, which reduces cooking time and helps them cook more evenly. The next day, drain and place in a large saucepan with plenty of fresh water, bay leaves, and salt. Bring to a boil before reducing to a gentle simmer for 1 to 1.5 hours until beans are tender but not mushy.

Bean Mash Creation:

Once beans are cooked, drain them while reserving the cooking liquid. This starchy liquid is gold for adjusting the consistency of your mash. Remove bay leaves and let beans cool slightly before transferring to a blender with crushed garlic, chopped herbs, lemon juice, olive oil, and some of the reserved cooking liquid. Blend until smooth, adjusting seasoning and consistency as needed with more lemon, salt, oil, or bean liquid.

Squash Roasting:

Preheat your oven to 200°C fan setting. Prepare the acorn squash by halving and removing seeds, then cut into wedges following the natural ridges of the squash. This preserves their beautiful scalloped edge. Toss generously with olive oil and salt before roasting for 40 minutes, turning occasionally to ensure even caramelization. The squash should be fork tender with golden edges.

Flavored Butter Creation:

Heat a small saucepan over medium low heat with olive oil and a crushed garlic clove. Cook until fragrant, about 2-3 minutes, before adding chili flakes and salt. Add butter and allow to melt while stirring gently. Once melted, add chopped pistachios and cook for another minute, being careful not to burn the butter. Remove from heat and stir in the finely chopped mint.

Final Assembly:

Spread the herbed bean mash onto a serving platter in a swooping motion. Arrange the roasted squash wedges attractively on top. Generously spoon the warm chili mint pistachio butter over everything, allowing it to pool in spots. Finish with a sprinkle of flaky sea salt for texture and flavor enhancement.

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This recipe showcases one of my favorite culinary principles perfect balance through contrasting elements. The sweet squash against the earthy beans, the creamy mash against the crunchy pistachios, and the cooling mint against the warming chili creates a symphony of flavor in every bite. My husband, who typically reaches for meat first, requests this dish regularly.

Seed Saving Tips

When scooping out your acorn squash seeds, consider saving and roasting them. Rinse thoroughly to remove all fibrous bits, then pat dry and toss with olive oil, salt and your favorite spice blend. Roast at 180°C for about 10 minutes until golden. These make a delightful snack while you finish preparing the main dish.

Make Ahead Options

This dish works beautifully for entertaining because several components can be prepared in advance. Cook and blend the bean mash up to two days ahead, storing in the refrigerator and bringing to room temperature before serving. The squash can be cut and stored uncooked for a day. Even the flavored butter can be made ahead and gently reheated just before serving.

Seasonal Adaptations

While acorn squash creates a stunning presentation with its scalloped edges, this recipe works beautifully with other winter squash varieties. Try delicata squash for a similar presentation with thinner, completely edible skin. Butternut squash offers sweeter flesh but will need peeling. Kabocha provides a drier, more chestnut like flavor that pairs wonderfully with the herbs.

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This showstopping vegetarian dish combines simple methods with impeccable flavor to impress even your pickiest guests.

Frequently Asked Questions

→ Can I use different types of squash for this dish?

Yes, butternut squash, delicata squash, or even small pumpkins work well as substitutes for acorn squash. Adjust roasting times accordingly as some varieties may cook faster or slower.

→ Can I use canned beans instead of dried?

Absolutely. For convenience, substitute about 2 cans (15oz each) of drained and rinsed cannellini beans. Skip the soaking and lengthy cooking process, but you'll need to add about 4-6 tablespoons of water or stock when blending.

→ How can I make this dish vegan?

Replace the butter in the topping with olive oil or a plant-based butter alternative. The flavor profile will be slightly different but still delicious.

→ Can I prepare components of this dish ahead of time?

Yes! The bean mash can be prepared up to 3 days ahead and refrigerated. The squash can be sliced and stored uncooked for 1 day. The butter sauce is best made fresh, but the pistachios can be chopped in advance.

→ What can I serve with this dish?

This works beautifully as a standalone vegetarian main or as a side to roasted chicken or fish. A simple green salad with a light vinaigrette makes a perfect accompaniment.

→ How spicy is this dish?

With just ½ teaspoon of chilli flakes, it has a mild warmth. Adjust according to your preference—add more flakes for heat or reduce/omit for a milder version.