One of my family’s favorite recipes (ever) is one that I made from In The Small Kitchen, a cookbook I reviewed last year–Baked Provencal Chicken. It combines dates, vinegar, herbs, tomatoes and lots of garlic. The sauce is intoxicating.
I didn’t want to try it with tofu. It didn’t seem quite right. I had this buttercup squash (pictured below) and white beans on hand. Perfect. I couldn’t wait to see how it worked.
I slid everything into the oven and set the timer. A few minutes later, the smell wafted through the house and I started drooling. It smelled incredible.
Patience, is not one of my virtues. And it took so much restraint, I tell you. Especially because the squash took a little longer than I had anticipated to cook through. Oh the torture! And then it was done.
I spooned up a bowl over quinoa. Lunch was served.
2 cups winter squash, peeled and cut into 1/2″ cubes (buttercup, hubbard, butternut, kabocha, kuri)
1-2 cups cooked white beans (I cook my own, but canned is fine too)
6-8 plum tomatoes, cut into halves
1/2 small onion, thinly sliced
4 whole dates, pitted and chopped
1 Tbsp. olives, chopped (use your favorite kind)
1 Tbsp. capers, rinsed well, chopped
3 cloves garlic, minced
1 tsp. dried oregano or 1 Tbsp. fresh oregano
1/2 tsp. salt
1/4 cup water
1 Tbsp. white wine vinegar
2 tsp. extra virgin olive oil
1/4 cup fresh parsley, minced, for serving
Cooked quinoa, rice, or pasta, for serving
Place squash in an 8″ square baking dish. Add remaining ingredients, except for white beans and fresh parsley. Bake at 375 degrees F. until squash is tender, about 40-50 minutes. Add the white beans and bake for another 10 minutes. Sprinkle with fresh parsley. Serve over rice, pasta, or quinoa.