Description
A hearty and wholesome dish featuring roasted vegetables and protein-packed cannellini beans, perfect for a comforting meal.
Ingredients
Scale
For the Crust:
- 2 cups cubed butternut squash
- 1 red bell pepper, sliced
- 1 red onion, chopped
- 1 zucchini, sliced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/4 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine butternut squash, bell pepper, red onion, and zucchini. Drizzle with olive oil and sprinkle with thyme, rosemary, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet and roast for 25 minutes, stirring halfway through cooking.
- Remove from the oven, add the cannellini beans, and gently mix with the vegetables. Sprinkle Parmesan cheese over the top.
- Return to the oven for another 5 minutes until the cheese is melted and bubbly.
Notes
You can customize the seasonings to taste.