Red Wine Honeynut Squash on Brothy Beans

Updated at: Tue, 05 Dec 2023 02:32:42 GMT

Step 1

In a large Dutch oven or soup pot, combine the beans with water to cover by 2-3 inches; get ready for them to expand as they soak. Cover and soak for 6 hours or up to overnight. If needed, add more water to keep the beans covered. When you’re ready to cook, drain the beans in a colander and rinse out the Dutch oven.

Step 2

Return the beans to the pot and nestle in the onion, pepper flakes, oregano, rosemary, bay leaves, garlic, Parmesan rind (if using). Pour over 1/2 cup of olive oil and 10 cups water. Bring to a soft boil, then add 1 tablespoon of salt.

Step 3

Reduce the heat to a gentle simmer, cover, and simmer for 40 minutes. Check for doneness, give the broth a taste and add another 1 tablespoon salt, but scale up or down to your tastes.

Step 4

Cover and cook until the beans are tender and creamy, without any shrively skin or tough bite, another 20 to 60 minutes, checking the bean’s doneness every now and then. Note that the less time they have to soak, the longer they will take to cook. Test a few beans before you determine a pot is done, sometimes they can vary!

Step 5

Once the beans are cooked through, remove the pot from the heat. Scoop out the onion, oregano and rosemary sprigs (it’s ok if the leaves stay behind), bay leaves, garlic skin (again, ok if the cloves stay behind!) and Parmesan rind (if using).

Step 6

Set a rack to the center of the oven and preheat to 425°F.

Step 7

Core and deseed the squash, then quarter each squash lengthwise. Add these to an unlined baking sheet.

Step 8

Drizzle the squash with olive oil and season with a few pinches of salt. Mix to coat.

Step 9

Roast the squash in the oven until very tender, 20-25 minutes.

Step 10

While the squash is roasting, prepare the reduction.

Step 11

Set a large sauté pan over medium heat. Add in 3 tablespoons of butter and allow it to melt. Add the smashed garlic cloves, the rosemary and the pine nuts. Cook, stirring occasionally, until the pine nuts and garlic are golden and the whole mixture is smelling nutty and delicious, 4-5 minutes. Remove the rosemary sprigs, it's completely fine if the leaves have fallen off.

Step 12

Pour in the cup of red wine. Stir to combine with the butter. Let this simmer until reduced by half, around 12-15 minutes.

Step 13

When the mixture has thickened, add in the remaining tablespoon of butter. Stir to emulsify into a smooth sauce. Add half of the oregano leaves and stir. Taste and season with salt and pepper as needed (I don't usually add any salt, but it's up to your personal taste).

Step 14

Remove the squash from the oven.

Step 15

Reduce the heat on the pan to low and add in the squash. Stir to coat the squash in the reduction, spooning over the pine nuts and herbs to cover each piece of squash.

Step 16

To serve, add two pieces of squash to each bowl of brothy beans. Spoon any remaining pine nuts and red wine reduction over each bowl, garnish with the remaining oregano, and serve!

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