Roasted Butternut Squash with Tamari-Glazed Broccoli and Escarole & Beans
Fall is here, and that means bring on the warm colors and flavors. Cinnamon, nutmeg, pumpkin, squash, and the like are all out and ready to be taken in.
The Fall is my favorite time of year. The weather is generally great even here in the northeast. However, it is the food that really makes difference here.
The flavors are fantastic. The colors are vibrant. The food is warm. Let’s highlight some of those flavors here:
• 2 Butternut Squashes, cut into ½ inch cubes
• 2 stalks Broccoli, florets chopped
• 2 heads Escarole, chopped
• 1 large can Cannellini Beans, rinsed and drained
• 1 White Onion, diced
• 3 cloves Garlic, chopped
• Olive Oil
• 1 tbsp. Tamari
• Salt, to taste
• Black Pepper, taste
• 1 ½ tbsp. Cinnamon
• 1 tsp. Smoked Paprika
1. Preheat oven to 450˚F. Rinse and chop produce accordingly. Line 2 baking trays.
2. To 1 baking tray, add butternut squash. Add 1 tbsp. olive oil, salt, pepper, cinnamon, and smoked paprika. Mix well until fully coated. Once the oven is warm, add tray to the oven a roast for 20 minutes, or until tender. Halfway through the cooking process, removed to toss, then place the tray back in the oven.
3. On the other baking tray, add broccoli and 1 clove garlic. Add tamari, 1 tbsp. olive oil, and black pepper. Mix well until fully coated. Once the over is warm, add tray to the oven a roast for 20 minutes, or until tender. Halfway through the cooking process, removed to toss, then place the tray back in the oven.
4. In a large pan set to medium-high heat, add 1 tbsp. olive oil. Once warm, add 2 cloves garlic and onion. Stir occasionally to avoid burning. Cook until onion is softened, 3-4 minutes.
5. Begin to add escarole to the pan with garlic and onion. This may need to be done in batches as the escarole wilts, 5-8 minutes. Once escarole is wilted, add beans and season with salt and pepper. Stir to combine, and cook for 1-2 minutes, until beans are warmed through.
6. To each serving dish, distribute evenly the butternut squash, broccoli, and escarole & beans. Enjoy!