Description
A hearty and wholesome dish featuring roasted seasonal vegetables and creamy cannellini beans, perfect for a comforting family meal.
Ingredients
Scale
For the Crust:
- 2 cups diced butternut squash
- 1 large red bell pepper, sliced
- 1 medium zucchini, chopped
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 can (15 oz) cannellini beans, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C).
- In a large bowl, toss butternut squash, bell pepper, zucchini, red onion, and garlic with olive oil, rosemary, thyme, salt, and pepper.
- Spread vegetables in a single layer on a baking sheet and roast for 20 minutes, stirring halfway through.
- Add cannellini beans to the baking sheet, mix gently, and roast for another 10 minutes until vegetables are tender.
- Sprinkle with Parmesan cheese and broil for 2-3 minutes until cheese is golden.
- Garnish with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste.