Creamy Miso Squash + Beans

The time has come to use up the last of our storage winter squash - a beautiful blue Hubbard variety gifted to us by my mother-in-law. Erin Alderson with Cook Casual does an incredible job pulling together “ad hoc” lunches with seasonal produce from her garden. Her recent “ad hoc” lunch featuring creamy miso carrots + beans caught my eye. I used her technique to create this dish and topped with a bright sesame cucumber salad. This vegetarian dish is rich in beta carotene from the roast squash, fermented foods with miso + gochujang sauce, and allicin from the garlic + onions (sulfur-rich antibacterial + anti-inflammatory compounds in alliums). Enjoy!

Creamy Miso Squash + Beans

Serves 2-3

• 2 cups of roasted winter squash (butternut, hubbard, kuri, etc.), diced

• 2 tablespoons of EVOO or ghee

• 1 small yellow onion, diced

• 2 cloves of garlic, minced

• 1 cup of cooked white beans

• 1 cup of vegetable or chicken broth

• 1 tablespoon of red miso paste

• 1/2 medium cucumber cut into thin ribbons (lengthwise) - I use a mandolin

• 3 tablespoons of rice wine vinegar

• 2 tablespoons of toasted sesame oil

• 1 teaspoon of raw honey

• 1 teaspoon fine sea salt

• 1/4 teaspoon garlic powder

• Toasted sesame seeds for garnish

• Gochujang chili sauce for garnish (optional)

1. Heat EVOO or ghee in skillet over medium heat.

2. Add onions, 1/2 teaspoon sea salt, and sauté for 3-4 minutes until soft, translucent. Add garlic and cook for 1 minute until fragrant (do not let burn as will become bitter).

3. Add roasted squash and 1/3 cup of the broth to the skillet and cover. Cook until all are warmed through and soft (5 minutes).

4. Transfer the hot mixture to a high-speed blender and add remaining broth + miso paste. Carefully blend on medium until smooth and velvety.

5. Return mixture to the skillet on medium-low heat and add the beans. Warm through until sauce has thickened and clings to the beans. The sauce is then done and can be removed from the heat.

6. Make a quick sesame cucumber salad by whisking the rice wine vinegar, honey, 1/2 teaspoon sea salt, sesame oil, & garlic powder in bowl until well combined. Pour dressing over cucumber ribbons and let sit for 10 minutes for flavors to combine.

7. To plate the meal, serve creamy miso squash and beans in a shallow bowl, top with cucumber salad, and garnish with chili sauce (optional) + toasted sesame seeds.