Dinner · Middle Eastern · 20 min
Roasted Kabocha Squash and White Bean 'Gigantes' Skillet with Toasted Za'atar and Tahini
- Calories
- 760
- Protein
- 25g
- Carbs
- 99g
- Fat
- 23g
Ingredients
- 25.8 g dry bulgur
- 146 g dry white beans
- 280.7 g kabocha squash
- 154.5 g grape tomatoes
- 2.58 clove garlic
- 0.8571 tbsp extra-virgin olive oil
- 0.4333 tsp salt
- 0.2 tsp black pepper
- 12.9 g tahini
- 0.86 tbsp lemon juice
- 4.3 g za'atar seasoning
Method
- 01Soak dry white beans in plenty of water overnight (at least 8 hours). Drain, transfer to a pot with fresh water, bring to a boil, and simmer until tender, about 45 minutes. Drain and reserve 170 g cooked beans.
- 02Preheat oven to 400°F (200°C). Toss cubed kabocha squash with 1 tsp extra-virgin olive oil, half the salt, and black pepper on a parchment-lined baking sheet.
- 03Roast squash for 25 minutes until tender and edges are caramelized.
- 04In a small saucepan, bring 60 ml water to a boil, stir in dry bulgur, cover, reduce heat, and simmer for 12 minutes until water is absorbed and bulgur is fluffy.
- 05Heat the remaining 2 tsp extra-virgin olive oil in a heavy-bottomed skillet over medium heat. Sauté minced garlic for 1 minute until fragrant, then add grape tomatoes and remaining salt.
- 06Cook tomatoes for 5–7 minutes until they burst and release their juices. Fold in roasted squash and cooked white beans, heating through for 3–4 minutes.
- 07In a small bowl, whisk tahini with lemon juice and 1 tbsp warm water until smooth and pourable.
- 08Plate warm bulgur, top with the squash and bean skillet mixture, drizzle with tahini dressing, and finish with za'atar.
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