Prepare to tantalize your taste buds with a recipe that screams summer freshness and hearty comfort! This incredibly easy summer bean salad paired with maple butter roasted squash is about to become your new seasonal obsession. Imagine caramelized butternut squash glistening with sweet maple syrup, nestled alongside a colorful bean medley that bursts with garden-fresh flavors. Perfect for health-conscious foodies, casual weekend gatherings, or when you want to impress without spending hours in the kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups mixed beans (canned or cooked)
- 1 small butternut squash, peeled and cubed
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup red onion, diced
- 1/4 cup parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to caramelize the butternut squash, enhancing its natural sweetness.
- While the oven is heating, prepare the butternut squash. Start by peeling the squash with a vegetable peeler, then cut it in half lengthwise. Remove the seeds with a spoon, and then cut the squash into small cubes, roughly 1-inch in size.
- In a mixing bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, 2 tablespoons of maple syrup, and a pinch of salt and pepper. Make sure the squash is evenly coated.
- Spread the seasoned squash cubes in a single layer on a baking sheet lined with parchment paper. This will help with easy cleanup and prevent sticking.
- Place the baking sheet in the preheated oven and roast the squash for about 25-30 minutes, or until it is tender and caramelized, stirring halfway through to ensure even cooking.
- While the squash is roasting, prepare the easy summer bean salad. If using canned beans, drain and rinse them under cold water to remove excess sodium. If using cooked beans, ensure they are cooled and ready to use.
- In a large mixing bowl, combine the mixed beans, diced red onion, and chopped parsley. Stir gently to combine all the ingredients.
- Once the butternut squash is done roasting, remove it from the oven and let it cool for a few minutes. Then, add the roasted squash to the bean salad mixture.
- Drizzle a little more olive oil over the salad if desired, and season with additional salt and pepper to taste. Toss everything together gently to ensure the flavors are well mixed.
- Serve the easy summer bean salad alongside the maple butter roasted squash, or mix them together for a colorful, nutritious dish. Enjoy your meal!
Tips
- Choose Fresh Ingredients: Select a ripe butternut squash with smooth, unblemished skin for the best roasting results.
- Uniform Cutting: Ensure squash cubes are roughly the same size to guarantee even roasting and caramelization.
- Don't Overcrowd: Spread squash in a single layer on the baking sheet to achieve crispy, golden edges.
- Bean Variety Matters: Mix different beans like kidney, black, and white beans for texture and visual appeal.
- Temperature Control: Let roasted squash cool slightly before mixing with beans to prevent wilting the herbs.
- Make Ahead Friendly: This dish tastes even better after the flavors meld, so it's perfect for meal prep or potlucks.
- Optional Enhancements: Consider adding crumbled feta cheese or toasted pumpkin seeds for extra crunch and flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 10g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
