I was so excited about this fall dish… then I had a vision of how to make it even more fall fabulous. After already returning home from buying all the ingredients, I marched myself back to the store to get some fresh cranberries. I had never actually cooked with fresh cranberries before so I had no idea if it was going to work or not, but it came out exactly as I had imagined. You never know until you try, right?
The dish ended up tasting a bit like a stuffing because of the texture of the oats and the sweet/savory combo. If I were hosting thanksgiving this year, I would certainly serve this as a side dish but for now, I’ll just enjoy it to get me geared up for the flavors of Thanksgiving Day :).
- 2 tablespoons olive oil
- 2 cups vertically sliced onion
- 2 cloves of garlic, diced
- 1 tablespoon white vinegar
- 4½ cups (1/2-inch) cubed peeled butternut squash (about 2 pounds)
- ½ cup vegetable broth
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 (16-ounce) can cannellini or other white beans, rinsed and drained
- 6 oz (1/2 bag) fresh cranberries
- 3 bay leaves
- ½ cup gluten free rolled oats
- 3 tablespoons grated fresh Parmesan cheese (omit for a vegan version)
- 1 teaspoon olive oil
- ¼ cup chopped fresh parsley
- Preheat oven to 375°.
- Heat a large Dutch oven over medium-high heat. Add onion and 1 tablespoon oil to drippings in pan; sauté 5 minutes. Add garlic and continue cooking until onion is very tender and browned, stirring frequently. Stir in vinegar.
- Add squash, and next 7 ingredients (through bay leaf) to onion mixture, stirring well.
- Combine oats, Parmesan cheese (if using), and ½ teaspoon olive oil; mix well with squash mixture.
- Cover and bake at 375° for 45 minutes or until squash is tender. Uncover and bake an additional 15 minutes or until topping is browned. Discard bay leaf. Sprinkle with parsley.
Thanks Sweet Spatulas for the inspiration.