Butternut White Bean Purée w/ Roasted Brussels Sprouts

• Vegan
• Gluten free

• Produce

  • 2 lbs Brussels sprouts
  • 2 Garlic cloves
  • 1/2 Red onion, thin
  • 1 Sweet onion
  • 1 15oz can White beans

• Canned Goods

  • 2 cup Vegetable stock

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1 tsp Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Nuts & Seeds

  • 1 Almonds
  • 4 cups Butternut squash (peeled and seeds removed

Found on veggieinspiredjourney.com

Description

Ingredients

• 4 cups cubed butternut squash (peeled and seeds removed)
• 1 sweet onion, chopped
• 2 garlic cloves
• 2 cup vegetable stock
• 1 15oz can white beans (or 1 1/5 cups cooked white beans)
• salt & pepper to taste
• 2lbs Brussels sprouts, halved
• 1/2 red onion, sliced thin
• 1 tsp salt
• 2 tsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp pure maple syrup
• 1 tbsp dijon mustard
• slivered almonds, optional

Directions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• In a pot over medium-high heat on the stove, place the cubed squash, sweet onion, garlic and vegetable stock. Cover and simmer about 25 minutes until very tender.
• Meanwhile, toss the Brussels sprouts, red onion, salt and olive oil in a bowl until evenly coated. Spread onto an even layer on the prepared baking sheet. Bake for 30-40 minutes, shaking the pan to toss them around every 15 minutes, until the edges are brown and starting to get crispy.
• When the butternut squash is super tender, add the white beans. Using an immersion blender, purée until completely smooth. Alternately, you can transfer the mixture to a blender to purée. Taste and add salt and pepper to taste.
• Whisk together the balsamic vinegar, maple syrup and dijon mustard until smooth.
• To plate, place the Brussels sprouts on top of or next to the Butternut Bean Purée. Drizzle the sprouts with the balsamic maple glaze and sprinkle with slivered almonds, if using.