Monday, January 20, 2014

Rosemary-Scented White Beans with Butternut Squash and Prosciutto

Here's an easy, different, and delectable use for leftover butternut squash.

4-6 slices leftover roasted butternut squash*
1 small shallot, chopped
1-2 cloves garlic, minced
1 can cannellini beans, rinsed and drained
Splash dry white wine and/or broth
1/2 tsp chopped fresh rosemary
1-2 tsp chopped flat leaf parsley
Salt and freshly ground white pepper
2 oz. prosciutto

Set a nonstick frying pan over medium heat. Sauté the shallot and garlic in a glug of olive oil for 2-3 minutes, until they soften. Add the cannellini beans and cook, stirring occasionally, for 2-3 more minutes. Next, add a splash of wine and a splash of broth, and stir in the rosemary and parsley. Continue cooking for about 3 more minutes, stirring from time to time.

Remove from the heat and sprinkle with a pinch of salt and some white pepper.

Meanwhile, reheat the butternut squash in the microwave, then arrange the slices at the bottom of two soup plates. Top with the white bean mixture, and layer a slice or two of prosciutto over the top.

Serve warm.

Serves 2.

 *To roast the butternut squash, halve lengthwise, scrape out the seeds, and slice into 1" half-circles. Brush with olive oil, arrange on a baking sheet, and roast at 425° until just tender, flipping the pieces after 20 minutes or so (wait until they brown on the bottom before flipping). Alternatively, just halve the whole squash lengthwise, scrape out the seeds, and roast face-down until tender.


  1. Garlic, shallot, rosemary, wine in any dish = heaven. I often make a big pot of white beans and freeze them in small matches. The dish looks lovely, especially with the salty, savory prosciutto and bright parsley. Squash is one of my favorite things on Earth. I ate an entire roasted, butternut squash today on a salad. ;-) PS I have a few squash and bean recipes on my blog "Curls and Carrots" (

    1. Ooh, I was on a "home-grown" bean kick awhile ago (see ), and then I lapsed back into my lazy canned bean ways. Freezing them in batches sounds brilliant. What do you do to defrost them (leave them in the fridge overnight, stick them straight in a pot to cook, ...)?

      Thanks for the link to your blog! I'm obsessed with squash, too, so I'm always happy to find new recipes. :)