Butternut, white beans, tahini

10 Oct

Basically this Smitten Kitchen recipe, with a few changes based on what the store was out of:

  1. Preheated oven to 425.
  2. Diced a butternut squash into 1″ cubes, tossed with 3 cloves crushed garlic, 2 Tbsp olive oil, and 1/2 tsp of a “Kashmir curry powder” blend I had around. Roasted in the oven for about 25 minutes.
  3. Made a tahini dressing (3 Tbsp tahini, juice of two lemons, 2 Tbsp olive oil, 1 crushed clove garlic, a splash of water).
  4. Let the squash cool about 5 minutes, then tossed with a can of cannellini beans. Drizzled with the tahini dressing, minced parsley, and pepper.

[ edit: It tasted great, but the texture was a bit boring– I think it would have been better with garbanzos as originally intended, or next to some crunchy fresh vegetables ]

I also opened a Firestone Walker Velvet Merlin (formerly Merkin) oatmeal stout with it… which didn’t fit at all (too strong a flavor).

2 Responses to “Butternut, white beans, tahini”

  1. Margo Stern October 11, 2011 at 8:28 am #

    was it good? Seems just the kind of low-carb, veggie thing I’m doomed/determined to cook this month.

    • max October 11, 2011 at 9:06 am #

      It tasted good, but the texture could have been more exciting– I think it would be better with garbanzos as originally recommended (or with a side of something crunchy).

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