Roasted Kuri Squash with Gigante beans, Hazelnut gremolata & mimolette

A warm, fall-forward dish built on sweet roasted Kuri squash, buttery gigante beans, and a bright hazelnut- parsley sauce. Finished with shaved mimolette, crispy shallots, and pops of pomegranate. it’s perfect, and restaurant- level without the fuss.

Serving Size

Serves 4-6 as a salad, side or small plate.

Ingredients

• 1 Kuri squash, halved, seeded, cut into wedges

• Olive oil

• 4 garlic cloves, smashed

• A few sprigs of thyme

• A few sprigs of sage

• Salt & pepper

  Gigante Beans

• 1 1/2 cups dried gigante beans, soaked overnight.

• Water (to cover)

• 1 parmesan rind

• 1 tsp fennel seeds

• 1 tsp black pepercorns

• 2 bay leaves

• Sprigs of thyme

• 1 shallot, halved

• 4 garlic cloves, smashed

• Pinch of chili flakes (optional)

• Shaved lemon peel ( about 2 strips)

• salt

• 1 parm rind (optional)

  Hazelnut Gremolata

• 1/3 cup roasted hazelnuts ( peeled, finely chopped)

• 1/2 cup parsley, finely chopped

• 1 garlic clove, grated

• Zest of 1 lemon

• 1 tsp whole grain mustard

• 1-2 tsp capers, chopped

• 1/4-1/3 cup EVOO

• Splash maple syrup (1/2 tsp)

• 1-2 tsp sherry vinegar

• Salt & black pepper.

Crispy Shallots

• 2 large shallots, thinly sliced

• 1-2 T cornstarch

• Neutral oil ( avocado oil works well)

Finishing

• Shaved mimolette cheese

• Pomegranate seeds'

• Extra gremolata

• Evoo

• Flaky sea salt

Method

1. Roast the Kuri Squash

1. Preheat oven to 400°F (205°C).

2. Toss squash wedges with olive oil, salt, pepper, thyme, sage, and smashed garlic.

3. Roast 30–40 minutes, until golden and tender.

2. Cook the Gigante Beans

1. Add soaked beans to a pressure cooker and cover with water.

2. Add parmesan rind, fennel seeds, peppercorns, bay leaf, garlic, and a pinch of salt.

3. Pressure cook 35–40 minutes, or until creamy but still intact.

4. Taste and adjust seasoning; keep beans warm in their broth.

3. Make the Hazelnut Gremolata

1. Combine hazelnuts, parsley, garlic, lemon zest, mustard, and capers.

2. Add olive oil until it becomes a spoonable sauce.

3. Add a splash of maple syrup and sherry vinegar.

4. Season with salt and pepper. Taste and adjust acidity/sweetness.

4. Fry the Crispy Shallots

1. Toss thinly sliced shallots with cornstarch.

2. Fry in medium-hot oil until golden and crisp.

3. Drain on paper towels and season lightly with salt.

5. Assemble the Dish

1. Spoon warm gigante beans (with very little broth) onto a platter.

2. Arrange roasted Kuri squash pieces on top.

3. Spoon the hazelnut gremolata generously over everything.

4. Finish with shaved mimolette, crispy shallots, and pomegranate seeds.

There’s something about the sweetness of the squash, the creaminess of the beans, and the brightness and, nuttiness of the gremolata that makes this dish feel so balanced and satisfying. This year I brought this dish to Friendsgiving. It has been my favorite dish this month,

warm, textural, and perfect for the season.