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Roasted Honey Squash with Garlic Vinaigrette

Course Side Dish
Cuisine Mediterranean
Keyword vegetarian
Total Time 1 hour
Servings 2
Author Cherry on My Sundae


Roasted honey squash

  • 1 honey squash
  • ½ red onion sliced into ½ inch-thick wedges
  • 2 garlic cloves smashed
  • ¼ cup olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon sumac
  • salt and pepper

Braised beans

  • 28 ounces cannellini beans drained and rinsed
  • 2 cups vegetable stock
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 1 garlic clove smashed
  • salt and pepper

Garlic vinaigrette

  • ½ cup olive oil divided
  • 6 cloves garlic
  • juice of ½ lemon
  • 1 tablespoon dijon mustard
  • 1 tablespoon water
  • 1 teaspoon sugar
  • salt and pepper

Remaining ingredients

  • 1 cup sourdough bread torn into small chunks
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 bunch lacinto kale stems removed, chopped
  • 1 cup shaved brussels sprouts
  • ¼ cup goat cheese crumbled
  • extra virgin olive oil for finishing
  • freshly cracked black pepper and Maldon salt


  • Preheat oven to 400 degrees F.
  • Peel honey squash and cut in half lengthwise. Remove seeds and slice into ½-inch thick slices. Toss with sliced red onion, garlic cloves, olive oil, cumin, paprika, sumac, salt, and pepper. Spread vegetables in an even layer on baking sheet. Roast for 40-45 minutes, flipping over vegetables halfway through.
  • Meanwhile, braise beans. Combine drained beans with vegetable stock, olive oil, bay leaf, garlic, salt, and pepper in a medium pot. Bring to a boil, reduce heat to low, and continue to simmer for 20 minutes.
  • Make garlic vinaigrette. Combine ¼ cup oil and garlic cloves in a small pot. Bring to a simmer over medium heat and continue to cook until garlic is golden brown and softened. Remove from heat and transfer to a blender. Add lemon juice, mustard, water, sugar, salt, and pepper. While the blender is on, slowly add remaining ¼ cup oil and blend until smooth. Transfer to a bowl and let cool.
  • Make croutons. Toss torn bread pieces with 1 tablespoon olive oil, ½ teaspoon garlic powder, and ¼ teaspoon salt. Spread on baking sheet and toast for 7-8 minutes or until golden brown. Remove from oven and let cool completely.
  • Toss chopped kale and shaved brussels sprouts with a couple spoonfuls garlic vinaigrette, massaging dressing into the greens.
  • Arrange roasted squash on serving platter. Spoon braised beans on top with a slotted spoon, discarding braising liquid. Top with kale and brussels sprouts, croutons, and goat cheese. Drizzle extra virgin olive oil and season with freshly cracked black pepper and Maldon salt. Serve with extra garlic vinaigrette on the side if desired.