Roasted squash salad with white beans, bread crumbs, and preserved lemon from Cannelle et Vanille - Nourishing, Gluten-Free Recipes for Every Meal and Mood (page 248) by Aran Goyoaga

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Accompaniments: Ricotta gnudi with slow-roasted tomatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow dried cannellini beans to pre-soak for 8 to 12 hours. Can substitute acorn squash or butternut squash for kabocha squash, and piment d'Espelette for ground cayenne pepper.

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