Braised butternut squash with white bean ragout and cranberry almond gremolata
Chef
Ryan Fredericks
Hospital
Stanford Hospital
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
8 pounds butternut squash (whole)
2 fluid ounces canola oil
5 ounces celery, diced
2 1/2 pounds carrots, diced
2 1/2 pounds yellow onions, diced
5 bay leaves
1 bunch fresh thyme
2 1/2 cups white wine
1 1/2 tablespoons kosher salt
1 1/2 tablespoons coarse ground black pepper
3 tablespoons vegetable base
3 3/4 quarts water
2 pounds dried white beans
1 1/4 pounds celery, diced
1 1/4 pounds carrots, diced
2 pounds yellow onions, diced
7 1/2 pounds cherry tomatoes, cut in half
3 bay leaves
1 bunch fresh thyme
5 ounces fresh garlic, minced
1 1/2 tablespoons canola oil
3 gallons water
Kosher salt, to taste
Ground black pepper, to taste
5 ounces dried cranberries
2 1/2 ounces sliced almonds, toasted
3 bunches parsley
3 lemons
2 fluid ounces canola oil
5 ounces celery, diced
2 1/2 pounds carrots, diced
2 1/2 pounds yellow onions, diced
5 bay leaves
1 bunch fresh thyme
2 1/2 cups white wine
1 1/2 tablespoons kosher salt
1 1/2 tablespoons coarse ground black pepper
3 tablespoons vegetable base
3 3/4 quarts water
2 pounds dried white beans
1 1/4 pounds celery, diced
1 1/4 pounds carrots, diced
2 pounds yellow onions, diced
7 1/2 pounds cherry tomatoes, cut in half
3 bay leaves
1 bunch fresh thyme
5 ounces fresh garlic, minced
1 1/2 tablespoons canola oil
3 gallons water
Kosher salt, to taste
Ground black pepper, to taste
5 ounces dried cranberries
2 1/2 ounces sliced almonds, toasted
3 bunches parsley
3 lemons
preparation
Instructions
1. Preheat the oven to 325°F.
2. Peel the butternut squash and slice into 1 1/2-inch rounds. Season with salt and pepper. Place the squash in a braising container in a single layer. In a separate pot, heat the canola oil and add the celery, carrot, and onions. Cook until translucent, stirring constantly. Deglaze with the white wine and cook for one minute. Stir in the vegetable base and water, and bring to a boil. Once boiling, add the bay leaves and fresh thyme (1/2 teaspoon of dried thyme can be substituted if necessary), then remove from heat. Pour the liquid over the squash and cover. Place in the oven and cook for 45 minutes or until the squash is tender. Remove the squash, thyme, and bay leaves from the mixture; puree the rest to make a sauce.
2.Soak beans in water overnight to hydrate. In a large saucepot, add the beans, 1 1/2 pounds of onions, carrots, celery, and water. Bring to a boil, reduce to a simmer, and cook until beans are tender, approximately 1 hour. Season to taste with salt and pepper. When tender, remove from heat and discard excess water, thyme, and bay leaves. In a sauté pan, heat oil, add tomatoes, the remaining onions, and garlic. Cook until tomatoes are softened. Combine the beans and tomato mixture. Keep warm to serve.
3. Roughly chop the cranberries and almonds. Finely chop the parsley.
In a bowl, combine the cranberries, almonds, and parsley, and zest the lemon into this mixture. Braised Butternut Squash Plate:
4. In a serving bowl, scoop 8 ounces of white bean ragu. Place one piece of butternut squash on top of the puree. Sprinkle the gremolata over the entire dish.
2. Peel the butternut squash and slice into 1 1/2-inch rounds. Season with salt and pepper. Place the squash in a braising container in a single layer. In a separate pot, heat the canola oil and add the celery, carrot, and onions. Cook until translucent, stirring constantly. Deglaze with the white wine and cook for one minute. Stir in the vegetable base and water, and bring to a boil. Once boiling, add the bay leaves and fresh thyme (1/2 teaspoon of dried thyme can be substituted if necessary), then remove from heat. Pour the liquid over the squash and cover. Place in the oven and cook for 45 minutes or until the squash is tender. Remove the squash, thyme, and bay leaves from the mixture; puree the rest to make a sauce.
2.Soak beans in water overnight to hydrate. In a large saucepot, add the beans, 1 1/2 pounds of onions, carrots, celery, and water. Bring to a boil, reduce to a simmer, and cook until beans are tender, approximately 1 hour. Season to taste with salt and pepper. When tender, remove from heat and discard excess water, thyme, and bay leaves. In a sauté pan, heat oil, add tomatoes, the remaining onions, and garlic. Cook until tomatoes are softened. Combine the beans and tomato mixture. Keep warm to serve.
3. Roughly chop the cranberries and almonds. Finely chop the parsley.
In a bowl, combine the cranberries, almonds, and parsley, and zest the lemon into this mixture. Braised Butternut Squash Plate:
4. In a serving bowl, scoop 8 ounces of white bean ragu. Place one piece of butternut squash on top of the puree. Sprinkle the gremolata over the entire dish.
