Creamy white beans marry nicely with winter squash and garlic, allowing the herbaceous notes of fresh sage to come forth. Starchy and satisfying like any good comfort food, this mash pairs well with roasted poultry and a simple pan sauce or gravy.
SERVES: 4 To 6
INGREDIENTS:
- 1 cup navy beans
- Pinch of baking soda
- 1 butternut squash (about 2 pounds)
- 4 large cloves garlic, in their skins
- Extra-virgin olive oil, for brushing
- 2 tablespoons unsalted butter
- 2 teaspoons chopped fresh sage
- ½ cup Chicken Bone Broth
- ½ cup heavy cream, preferably raw
INSTRUCTIONS:
- SOAK THE BEANS
- Put the beans in a mixing bowl and pour in enough hot water to cover them by 2 inches.
- Stir in the baking soda, cover the bowl, and allow the beans to soak at room temperature for at least 18 and up to 24 hours.
- COOK THE BEANS
- Drain the beans and put them in a large stockpot.
- Pour in enough water to cover the beans by 2 inches and bring to a boil over medium-high heat.
- Cover and simmer for about 1½ hours, or until the beans become tender.
- Drain the beans.
- ROAST THE SQUASH AND GARLIC
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper.
- Split the squash in half lengthwise and scrape out its seeds.
- Stuff the cavity of each squash half with 2 cloves of garlic, then carefully invert them onto the baking sheet.
- Brush a bit of oil over the squash’s skin to help loosen the skin from the flesh as the squash roasts.
- Roast the squash in the oven for 45 minutes, or until the flesh yields easily when pressed with a fork.
- Remove the squash from the oven and allow it to cool until it becomes comfortable to handle.
- Take each clove of garlic from the squash’s cavity and press it gently between your thumb and forefinger to remove the garlic from its papery skin. Discard the skin.
- MAKE THE MASH
- Add the garlic to a food processor.
- Scoop the flesh of the squash from the skins and drop it into the food processor.
- Melt the butter in a skillet over medium heat, stir in the sage, and sauté for 2 to 3 minutes, until fragrant.
- Stir in the cooked beans and chicken broth and simmer until the broth reduces by half, 5 to 10 minutes.
- Pour the beans and cream into the food processor with the squash and puree until smooth.
- SERVE AND ENJOY
- Serve the creamy white bean and winter squash mash warm.
- It pairs well with roasted poultry and a simple pan sauce or gravy.
