- 2 cups butternut squash, cubed, seeds reserved
- 2 cups chopped green beans
- 1/ 4 cup olive oil
- 3/ 4 teaspoon salt
- 2 garlic cloves, minced
- 1/ 2 teaspoon dried thyme
- 1/ 4 teaspoon pepper
- 1/ 4 teaspoon smoked paprika
- 1 sage leaf
- 1 1/ 2 cups white beans
Preheat the oven to 400ºF.
Add the chopped squash and green beans to a medium sized bowl and mix in 1 tablespoon of olive oil and 1/4 teaspoon garlic powder. Spread the veggies out onto a baking sheet lined with parchment paper, but leave a small space for the seeds.
Clean the seeds, making sure they don’t have any large chunks of butternut squash on them or connecting them. Add 1/2 tablespoon of olive oil and 1/4 teaspoon of salt into the small bowl and mix until they’re evenly coated. Spread these onto the leftover space on the baking sheet.
Put the baking sheet in the oven for 10 minutes. After 10 minutes, stir the veggies and seeds. Roast for another 10 minutes. Take out the sides and place in a small bowl. Continue roasting the veggies for another 25 minutes.
While the veggies and seeds are roasting, mince your garlic and sauté in a pan with 2 tablespoons of olive oil (about 2 minutes over medium/low heat). Add 1/2 teaspoon of dried thyme and simmer for 1 minute. Remove from heat and pour into a small bowl. Whisk in 1/2 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon of smoked paprika.
In the same small pan, heat up 1 tablespoon of olive oil over medium heat. Once heated, use tongs to add 1 sage leaf in the oil. Fry for 30 seconds on each side, until dark and crispy. Make sure not to over-fry. One minute should do the trick. Place on a paper towel to soak up any excess oil and dump the remaining oil from the pan into the bowl with the garlic olive oil mixture.
Drain the white beans and rinse them well. Add to a large bowl. Once the veggies are done roasting and have cooled a bit, add them to the large bowl with the beans and pour the garlic, olive oil, and thyme dressing over. Mix together and top with the chopped fried sage leaf and the roasted butternut squash seeds.
Serve as is or on toasted sourdough with hummus.