Recipe Social
▶ Watch this video on TikTok ↗

Original video by @justine_snacks — all credit to the creator.

Justine Doiron

Brothy Honeynut Squash Beans

Honeynut squash, shallot, garlic and herbs roast in olive oil with fried strips of lemon peel, then get finished with broth and beans. It's a cozy, mostly hands-off fall meal that's best served with a big slice of crusty bread.

3-4honeynut squashbeansbrothyfallone-pot

Ingredients

  • 1honeynut squash · sliced; skin is edible, peel if you prefer
  • 1shallot · sliced
  • 3 clovesgarlic · smashed
  • —fresh rosemary · roughly chopped
  • —fresh sage · roughly chopped
  • 1lemon · peeled (peel used), plus a quarter of the pulp chopped
  • 1/4 cupolive oil
  • 1/2 tspsalt
  • 1/4 tspred pepper flakes
  • —oregano
  • 3 cupsbroth
  • 1 canbeans
  • —crusty bread · for serving

Steps

  1. 1

    Slice the honeynut squash. You can leave the skin on or peel it.

  2. 2

    Slice the shallot, smash the garlic cloves, and roughly chop the rosemary and sage.

  3. 3

    Put the squash, shallot, garlic and herbs in a medium oven-safe pot.

  4. 4

    Peel the lemon and add the peel to the pot. Chop a quarter of the lemon pulp and add that too.

  5. 5

    Add the olive oil, salt, red pepper flakes and oregano.

  6. 6

    Bake for 20 minutes, until bubbly and the herbs are lightly fried.

  7. 7

    Add the broth and the beans. Bring just to a simmer, then turn off the heat right away.

  8. 8

    Serve in bowls with a big slice of bread for soaking up the broth.

Creator's notes

Frying the lemon peel and pulp in the oil gives a different flavor from zest and juice, and there's no bitter pith. Serve each bowl with a big slice of bread so it soaks up the broth but stays crispy on the edges.

More from Justine Doiron

All recipes →