Summer squash is in season, and that means it's time to get creative in the kitchen. This versatile vegetable can be used in a variety of dishes, from light and refreshing salads to hearty stews.
One of our favorite ways to enjoy summer squash is a creamy, garlicy White Bean & Squash Bowl served with toast points. It's everything we want in a late-summer dinner: easy to make, delicious and it feeds a crowd. Paired with a glass of our newly-released Mothersky Pét-Nat, you have a match made for the cosmos.
4 medium sized Zuchinni and Summer Squash, large dice (roughly 4-5 cups)
1 head of garlic, peeled
3-4 sprigs of fresh Thyme, minced (can sub 2 tsp dried thyme)
1/2 c Olive Oil
2 cans Cannelini Beans
1/2 c Cream
1 lemon, zested and juiced
Fresh basil, roughly torn for garnish
Salt & Pepper, to taste
Parmesan Cheese, optional
Sourdough Bread, for dipping
Heat oven to 325 degrees and add zuchini, squash, garlic, thyme and olive oil to a dutch oven and generously season with salt and pepper. Once oven has heated, cook vegetables in a dutch oven, covered, for approximately 45 minutes or until the squash has softened completely.
Using a fork, gently smash the zucchini and garlic and add cannelini beans, cream and lemon juice. Bring to a simmer and stir, reducing slightly until the pot has a stew-like consistencey.
Meanwhile, brush sourdough bread with a generous amount of olive oil and toast on both sides. Optional: rub taost points with the cut side of raw garlic for even more flavor!
To serve, top bowl with freshly grated parmesan (optional) and serve with toast points. Pour yourself a glass of Mothersky and DIG IN!