---
title: Roasted Squash & Beans with Herby Cream Sauce
servings: 4
course: main
source:
  name: Rainbow Plant Life Winter Comfort Meal Plan 4
  author: Nisha Vora
prep time: 30 minutes
cook time: 10 minutes
diet: Vegan
nutrition:
  calories: 545 kcal
  fat: 21 g
  carbohydrates: 70 g
  sugar: 8 g
  protein: 21 g
  fiber: 18 g
  sodium: 796 mg
tags: [main, squash, beans, herby, vegan, meal-prep]
---

Gather: @./components/Cooked Toasted Quinoa{3%cup}(from meal prep), @./components/Cashew Cream{0.75%cup}(from meal prep), @acorn squash{2%lb}(see Note), @extra virgin olive oil{3.5%tbsp}(divided, plus more as needed), @pure maple syrup{1%tbsp}, @Kosher salt and freshly cracked black pepper, @cannellini beans{2}(15-ounce / 425g), @dried oregano{1%tsp}. For the mint & parsley gremolata: @flat-leaf parsley leaves and tender stems{1%cup}, @fresh mint leaves{1%cup}, @garlic clove{1}(peeled), @medium lemons{2}, @Flaky sea salt, @./components/Fennel Spiced Crumbs{8%tbsp}(from meal prep).

Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 450ºF / 230ºC. Take the Cooked Quinoa and Cashew Cream out of the fridge to sit at room temp.

While the oven preheats, prep the squash. Trim the top and bottom so you have a flat surface. Slice in half from top to bottom. Use a spoon to scoop out the seeds, then slice into half-moon slices ½ inch (1.25 cm) thick.

On a rimmed sheet pan, toss the squash with 1 1/2 tbsp olive oil, the maple syrup, 1 tsp kosher salt, and black pepper to taste. Rub the squash to coat well. If it feels dry, add a bit more oil. Spread out on the pan.

Drain and rinse the beans. Pat dry with a clean dish towel. Add to another rimmed sheet pan, and toss with 2 tbsp of olive oil, 1 heaping teaspoon kosher salt, lots of black pepper, and the dried oregano. Spread out on the pan.

Roast the beans on the top rack and the squash on the bottom rack for ~{20%minutes}. If the beans have crisped up, they’re done; if not, roast for 5 more minutes. The squash will likely need 10 more minutes (30 minutes total) until tender and a bit browned.

While everything roasts, make the Mint & Parsley Gremolata. Finely chop the parsley and mint; add to a medium bowl. Using a microplane, grate the garlic and zest the lemons on top of the herbs. Sprinkle the mixture with a bit of flaky salt and mix everything to combine. Remove ~¼ of the gremolata and set aside for the quinoa (step 7). Juice 1 lemon and set aside. Wrap any remaining lemon in plastic wrap or a reusable alternative and refrigerate it. Add the 3/4 cup Cashew Cream to the bowl with the remaining gremolata, and stir well. Taste, adding salt or lemon juice as desired. If desired, add an extra spoonful of cashew cream.

Reheat the Cooked Quinoa in the microwave, or serve at room temp. To the quinoa, add the reserved gremolata, 1 tbsp lemon juice, and a few twists of pepper. Taste, adding salt or more lemon juice as needed.

Assemble: Smear the herby cashew cream on a serving platter. Top with the seasoned quinoa, and arrange the roasted squash and beans on top. Sprinkle with the Fennel Spiced Crumbs. Season with a pinch of flaky sea salt if desired.

> If you bought butternut squash, peel it before slicing. To make this easier, microwave the whole squash for 2 minutes, then peel and slice. If you bought delicata squash, no need to peel it (and check a few minutes early, as it may roast more quickly).
> Storage: Store the quinoa, squash/beans, and gremolata cashew cream separately in the fridge for up to 4 days. If desired, reheat the quinoa in the microwave or a frying pan, or serve at room temp. To reheat the squash and beans, add to a sheet pan in a 350ºF / 175ºC oven for 8 to 10 minutes; or for a smaller serving, add them to a frying pan with a touch of oil and heat until warmed through. Assemble as listed in the last step right before serving.
> Nutrition boost: Serve this meal over a bed of arugula (or other soft greens). Or, top the dish with thinly sliced roasted or steamed beets. For added protein, top with crispy roasted lentils or chickpeas, or some hemp seeds and/or pepitas.
> Shortcut: If you bought vegan pesto, skip making the Mint & Parsley Gremolata. Simply mix as much pesto as you want into the Cashew Cream (or whipped tofu) in step 6(b). Serve the quinoa plain or season with salt/pepper/lemon juice.