White beans add a creaminess to the squash while cranberries give it a hit of color and tang. This makes a fine vegetarian entrée or a pretty side dish.
This recipe comes from local cookbook author Beth Dooley from her recent segment on WCCO/CBS Minnesota, promoting the Farmers Markets of MPLS winter markets. Find local cookbooks, recipes and sign up for Beth’s newsletter at: bethdooleyskitchen.com
Cranberry – White Bean Stuffed Squash
- 2 delicata squash or acorn squash, halved and seeded
- 1/2 cup fresh cranberries
- 1 cup cooked white beans, drained (see instructions below or sub canned beans)
- 2 to 3 Tablespoons extra virgin olive oil
- 2 teaspoons Za’atar seasoning
- Fresh lemon juice to taste
- Salt and freshly ground black pepper to taste
Preheat the oven to 350 degrees F. Place the squash on a parchment lined baking sette and roast until tender, about 30 minutes. Remove, turn the squash over, and evenly distribute the halves with the cranberries, beans, olive oil, and seasoning. Return to the oven and continue cooking until the beans are hot and the cranberries have burst open. Season to taste with the lemon juice and salt and pepper.
*To cook the beans: put ½ cup dried white beans into a pot and add enough water to cover the beans by 4 inches. Set over high heat, bring to a boil, then turn off the heat and allow the beans to soak about 1 hour. Drain the beans, return to the pot, add enough water to cover the beans by 4 inches. Add ½ onion, several cloves garlic and 1 teaspoon of salt. Set the pot over high heat, bring to a boil, reduce the heat, cover and cook the beans until tender, about 25 to 40 minutes. Drain and remove and discard the onion and garlic. (This recipe is easily doubled or tripled. The beans will stay fresh stored in a covered container in the refrigerator for a week or frozen for several months.)