This dish, adapted from a 2007 New York Times recipe, turns an already beloved ingredient into a complex and comforting centerpiece. Make it for a dinner party, holiday or potluck and I guarantee you’ll get rave reviews! The Times’ original recipe serves as a pasta sauce, but I’ve adapted (and veganized) it into the main affair with the addition of beans. Definitely serve it with a heap of broccoli rabe, kale or another dark, leafy green. The garlicky squash and deep greens are the perfect pair.
Savory Butternut Squash and Tomatoes [Vegan]
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, chopped
- 1/4 cup sliced shallots
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 2 cups chopped tomatoes (fresh or canned)
- 1 butternut squash, cubed or shredded
- 1 can white beans or chick peas
- 1 Tbsp nutritional yeast (or to taste)
- Pink salt or sea salt and pepper
- Add olive oil to a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash and cook with some salt and pepper. Cover and stir occasionally.
- When squash is tender — about 15 minutes — add beans and nutritional yeast. Stir to incorporate and cook until beans are heated through.