And similar to that, it’s November individuals! What? How? And since that implies that Thanksgiving and Christmas are nearing dangerously shut for consolation, I’ve determined to modify gears and get into the festive cooking already! Count on a whole lot of pumpkins, nuts and chocolate from me this yr.
First up a gorgeous savoury facet dish that won’t be misplaced in your both Thanksgiving or Christmas desk. It’s fantastically caramelised acorn squash on a mattress of creamy white bean mash, topped with crispy sage leaves and maple pecans. It’s straightforward to make, scrumptious and appears the half too so I hope you’ll think about making it this yr.
MORE ABOUT THE INGREDIENTS
ACORN SQUASH: I used an acorn squash as I like the visible distinction between its orange flesh and darkish inexperienced pores and skin, which doesn’t require peeling, however any agency fleshed consuming pumpkin or squash will work simply as nicely.
GARLIC: I used a whole head of roasted garlic cloves to flavour the mash. Although it could appear to be a whole lot of garlic, it’s really not – roasting the garlic mellows it out and transforms its flavour. I like to recommend roasting a couple of head of garlic on the identical time and utilizing the remaining for different dishes.
BALSAMIC VINEGAR: for those who can, it’s price investing in an excellent high quality balsamic that’s fairly thick and syrupy and far more flavoursome. But when that’s not attainable, don’t fear, a budget stuff will work nicely sufficient too.
MAPLE SYRUP: I used a contact of maple syrup to distinction the acidity of balsamic within the glaze and a bit extra to caramelise pecans. You might additionally use gentle muscovado for those who want.
CANNELLINI: cannellini beans – also called white kidney bean – make a fantastically creamy mash. I prefer to prepare dinner my very own (you will have about 1¼ cup dry beans) however canned work simply as nicely right here. You will want two 400 g / 14 oz cans for this recipe.
SAGE: sage is a traditional good friend of pumpkin. I used some to flavour the mash and fried some leaves for the topping. You might use thyme or rosemary for the previous and skip the later if want be.
PECANS: pecans caramelised in leftover sage oil, maple syrup and a contact of balsamic add a beautiful candy crunch to this dish. You might sub them with walnuts (or hazelnuts) if you want or pumpkin seeds if you’re cooking for somebody with a nut allergy.
Core and reduce your acorn squash into thick slices. The excellent news is that there isn’t a have to peel it as after half an hour in a scorching oven the pores and skin will likely be good and tender sufficient to eat.
Put together a head (or two, I prefer to roast some further at any time when my oven is on) garlic prepared for roasting – we’ll use its candy and gooey goodness to flavour the mash later. Brush the squash with olive oil throughout and season earlier than roasting.
Place all of the mash elements in a meals processor or a powder blender and mix till clean. You might use bean cooking (or canning) water to mix the mash clean or further virgin olive oil for further indulgence – or a combination of the 2.
Lastly, time for the garnish – recent sage leaves fried in olive oil till crispy and pecans caramelised in maple syrup and balsamic, each scrumptious and simple and fast to make – in a single frying pan.
As soon as all of the parts are prepared, pile the mash on a platter – use the again of a spoon to form it properly. Prime the mash with caramelised acorn squash, leftover balsamic, crunchy pecans and crushed up sage leaves.
- approx. 1kg / 35 oz (1 giant) acorn squash*
- 20 ml / 1½ tbsp olive oil
- 30 ml / 2 tbsp balsamic vinegar
- 15 ml / 1 tbsp maple syrup
- 1 head of garlic
- salt and pepper
WHITE BEAN MASH
- 500 g / 3 cups (2 cans) cooked cannellini beans
- 4 giant sage leaves or 1 scant teaspoon dried
- zest of 1 lemon + 30 ml / 2 tbsp juice
- 1 tbsp white miso paste* (non-obligatory)
- ¾ tsp salt, modify to style
- black pepper, to style
- 30-45 ml / 2-3 tbsp bean cooking water or olive oil
FRIED SAGE & PECANS
- 15 ml / 1 tbsp olive oil
- 8-10 sage leaves
- 10 ml / 2 tsp maple syrup
- 5 ml / 1 tsp balsamic vinegar
- 40 g / 1/3 cup pecans (or walnuts)
- Warmth up the oven to 220° C / 425° F and seize two giant baking trays.
- Wash acorn squash, reduce it in half lengthwise, scoop out the seeds with a spoon and slice into 1.25 cm / 0.5 ” slices.
- Brush the slices with 1 tbsp of olive oil throughout, season with salt and pepper and unfold on two baking trays, leaving loads of room round each bit.
- Minimize the highest of the garlic head (I prefer to roast a couple of directly) off to explose the cloves, drizzle with 1 tsp of olive oil, compeletely wrap the garlic in a chunk of baking paper after which foil and placed on the tray subsequent to the pumpkin.
- Bake for about quarter-hour, then combine balsamic and maple syrup in a small bowl and brush it onto the squash on either side (hold leftovers for drizzling on the finish). Keep on baking for an additional 5-10 minutes, till delicate and caramelised.
- Test on the garlic, if the cloves are delicate and semi-translucent, fastidiously take away it from the oven. If not, keep it up roasting it for 5-10 extra minutes.
WHITE BEAN MASH
- Place drained cannellini beans, roughly chopped up sage leaves, lemon zest and juice, miso, salt, pepper and cooking / canning bean water (or good olive oil for a extra luxurious texture) in a meals processor (or energy blender).
- As soon as roasted garlic is cool sufficient to the touch, squeeze the entire cloves into the meals processor.
- Course of the beans till creamy and clean, including extra cooking liquid (or olive oil) and salt if wanted.
FRIED SAGE & PECANS
- Warmth up a tablespoon of olive oil in a small frying pan on low warmth.
- Add sage leaves and fry for a few minutes till crispy, then raise them out of the oil with a fork and place on a chunk of paper towel to empty. Sprinkle with a bit of salt.
- Add maple syrup, balsamic and pecans to the sage oil left within the pan. Stir nicely to coat, permit to simmer for two minutes or so till the sugar will get all bubbly, then take away from the pan and sprinkle with salt. As soon as cool chop up roughly.
- Switch the mash to a big platter, flatten it right into a swirly mound utilizing the again of a spoon.
- Place roasted pumpkin items on high, sprinkle with chopped pecans and fried sage leaves (crushed in your arms).
- Drizzle leftover balsamic & maple on high.
*MISO PASTE: be sure to search for gluten-free miso paste (based mostly on chickpeas, brown rice and so on.) if cooking for somebody with gluten-intolerance.
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