I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Monday, February 21, 2022

Braised Cannellini Beans with Acorn Squash

No-nonsense nutrition with these creamy cannellini beans and roasted slices of nutty, acorn squash. This not-so-sweet squash is pretty easy to cut and peel but if you like leave the peel on, it's edible. And if you prefer a sweeter squash you can use butternut squash instead.


1 cup cubed foccacia
1 tbsp olive oil
generous sprinkles of onion and garlic powders
pink Himalayan salt

1/4 c + 1/4 c olive oil
6 or 7 garlic cloves
juice of 1/2 lemon
1 tbsp dijon
1 tbsp water
1 tsp sugar
salt and pepper

1 acorn squash, peeled or not
1/2 red onion, sliced
2 or 3 crushed garlic cloves
1/4 cup olive oil
1 tsp ground cumin
1 tsp paprika
salt and pepper to taste
2 tbsps brown sugar

28 oz can cannellini or white kidney beans, drained and rinsed
2 cups vegetable (or chicken) broth
1 tbsp olive oil
1 bay leaf
1 garlic clove
salt and pepper or Mrs Dash seasoning

Some mixed greens and parmesan cheese

There are a few steps in this recipe so we'll start with the vinaigrette. Put 1/4 cup olive oil and the garlic in a small saucepan and simmer on medium heat until the garlic are just golden, about 4-5 minutes. Remove from heat and pour into a blender. Add the lemon juice, dijon, water, sugar salt and pepper and blend until smooth, then add the remaining 1/4 cup olive oil. Pour into a jar and set aside.
Next up, the croutons. Pretty easy...mix the crouton ingredients together and spread on a baking sheet. Bake at 400°F for 7-8 minutes.

On to the squash. Acorn is relatively easy to cut and peel, so cut it in half, scoop out all the seeds and strings and peel if you choose to. Then cut into 1/2" slices. Toss with the onion, garlic, olive oil, cumin, paprika, salt and pepper. Spread on a lined baking sheet and bake at 400°F for 40-45 minutes, turning over halfway through the cooking time. Sprinkle brown sugar in the last 10 minutes.

And finally the beans...Once the beans are drained and rinsed pour them into a saucepan along with the broth, olive oil, bay leaf, garlic clove, salt and pepper and/or Mrs. Dash. Bring to a boil, then simmer for 20 minutes or until almost all the liquid is absorbed. Remove the bay leaf and garlic.

Plate the acorn squash and beans then toss the greens with some of the vinaigrette. Top with croutons and parmesan cheese and drizzle more vinaigrette over everything.

Serves 4

Adapted from: cherryonmysundae.com 

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