Description
A hearty, comforting dish featuring roasted seasonal vegetables and creamy cannellini beans, baked until golden and fragrant.
Ingredients
- 2 cups diced butternut squash
- 1 large red bell pepper, chopped
- 1 medium zucchini, sliced
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup vegetable broth
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). In a large bowl, toss butternut squash, bell pepper, zucchini, and red onion with olive oil, rosemary, garlic powder, salt, and pepper.
- Spread vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and slightly charred.
- Transfer roasted vegetables to a baking dish. Stir in cannellini beans and vegetable broth. Sprinkle with Parmesan if using.
- Bake for 10-15 minutes until bubbly and golden. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American