Butternut Squash Bean-“otto” with Burrata + Sage (and focaccia!)

It’s the home stretch to Halloween, and that means the final days to pair Halloween movies with Halloween shaped foods, which is something I take very seriously! I feel like it’s my contribution to the season at our house, and I’ll take an opportunity anywhere I can get it! So for a little extra excitement for our weekday dinners, I directed my focus towards Fall flavors and Halloween vibes - pretty much just looking for my excuse to make some Spiderweb Focaccia for a second time this month. Regardless, I was looking for something that would deliver on Fall flavor + something that would make for great leftover to have hand. This Butternut Squash + Bean-“otto” with Burrata + Sage packed all the Fall flavors I was looking for and undoubtedly my biggest kitchen success this week. Cannellini beans prepared risotto style, served in a rich + velvety butternut squash sauce. It’s comforting, tasty, and definitely gives a pasta vibe. The vibrant orange color makes it feel like Halloween! I finished just as I would as if it were a traditional Fall pasta - with creamy burrata + crispy sage. This is one of my favorite bean forward dishes I’ve made, and my newest Fall staple.

The butternut-beans are the star, but the added flair is the Spiderweb Foccaccia, which has kind of become my signature of Halloween 2024. Made it once and have been looking for an excuse to whip it up again! And honestly - nothing better than starting my day with a cup of coffee and a little bread prep. Feels like a little morning treat. But back to this focaccia, it’s been my biggest success of this season. The focaccia is so fluffy + straight up addicting. As soon as it comes out of the oven, we’re dying to get our hands that sample piece. And it has disappointed yet! I’m convinced it’s a fool proof bread (and also the only bread I’m capable of making at this point in time) + using good ol’ black olives to craft some spiders all over the top is a quick solution to give it a spooky vibe. So fun, so good, and so perfect with an October pasta style bean dinner.

Current obsession: beans

Learned a new word this week - “bean-otto.” Translated to beans prepared like risotto, and it’s my new favorite thing. We are LOVING cooking with beans these days as they are our gateway to protein heavy meals. Gotta get creative with the vegetarian protein, ya know? Anyways, so many of our favorite at-home dinners these days are these bean forward dishes, and I am ashamed that I ever scoffed at the bean protocol craze. I get it now! And using beans to make a risotto style dinner is the newest at-home hack.

So what does it take to turn beans into risotto? Not alot. Cook them in some sauce, and do it with a “low + slow” mindset, and that’s about it. Like pasta, they absorb SO much of the flavor of the sauce so a very suitable pasta sub.

Butternut Squash for a fall vibe

Here, we’re using butternut squash and incorporating it 2 ways. First things first, we always start with a big ol’ butternut squash we breakdown ourselves because I just cannot with the pre-cut stuff. Going the extra step to break it down into bite size chunks and roast it in the oven always leads to the best butternut squash flavor, and it’s just a neccessary step.

So once you’re squash is out of the oven -lightly browned + caramelized - we get it going in the bean-otto. Take half of the roasted squash + place it in a blender. Add in some chicken stock (just enough to cover the top of the squash) + blend until you have smooth, velvety sauce. It should be the consistency of a classic butternut squash soup. The rest of the squash you’ll keep chunked up + added right into the skillet with the beans. It’s balanced + flavorful, and I prefer this method opposed to using all of my squash in a blended sauce so you can enjoy some of the roasted, caramelized bits in the final product.

Final touches - crispy sage + burrata

Is there any meal made worse by adding fresh burrata? I mean - it’s a resounding NO as far as I’m concerned. I love taking a cold + creamy ball of burrata and just cracking it right on top of the warm bean-otto. Letting the burrata warm up + melt into the dish. Topping it all with a little sprinkle of red pepper flakes + crispy sage, and nestling a big hunk of focaccia right alongside.

A perfect Fall meal. A perfect bean meal. A perfect excuse to make some homemade bread. Loved every bit of this dinner and we were excited to dig into the leftovers a couple nights later!

1 small butternut squash, peeled + cut into bite size chunks (if it’s a massive squash. you can always just use half!)

For the focaccia

• 1 3/4 c. warm water

• 1 tbsp sugar

• 2 1/4 tsp yeast

• 5 c. flour

• 1 tbsp salt (plus more for sprinkling on tap)

• 3/4 c. EVOO

For the bean-otto

• chicken stock

• EVOO

• 8-10 sage leaves

• 1/2 of a red onion, diced

• 4 garlic cloves, minced

• salt + pepper

• red pepper flakes

• 1 c. dry white wine

• 2 cans of cannellini beans, drained + rinsed

• 1/4 c. parmesan

• burrata

For the focaccia - start by mixing together the water + sugar, and then then sprinkle the yeast over the top. Let stand for 15 minutes - the yeast should get quite foamy. Using an electric mixer, combine the yeast mixture, flour, salt, and 1/2 cup of EVOO. Mix on low with a dough hook, and once the flour is fully incorporated increase the speed to medium low and knead for 5 minutes. Transfer the ball of dough to a clean, lightly floured surface and knead by hand twice. Coat the mixing bowl with a thin layer of EVOO, and place the the dough back in to bowl. Cover with plastic wrap and let is rise for 3-6 hours. Then place the remaining 1/4 cup EVOO in a 15x10 jelly roll pan, and at the dough to the pan. Use your fingers to spread the dough across the pan. Cover with plastic wrap and let it rise again for another hour. Preheat the oven to 425. Finish the focaccia with a sprinkling of freshly cracked sea salt over the top, and bake 25-30 minutes. It should be browned + firm to the touch after baking. Remove from the oven and let it cool for 7-10 minutes before cutting into it. For the Halloween spider flair, use sprinkle dried thyme or rosemary over the top + use black olives to form spiders.

For the bean-otto - Pre-heat the oven to 375 + line a baking tray with parchment. Spread the butternut squash on the parchment, drizzle with 2 tbsp of EVOO and sprinkle with salt + pepper. Bake for 20 minutes, toss, and continue to bake for an additional 20 minutes. Squash should be lightly browned + caramelized.

In a Dutch oven, heat 2 tbsp EVOO over medium heat. When it’s hot, add the sage and cook just long enough for the sage leaves to become crispy - stirring regularly to ensure the sage leaves don’t burn. Remove from the Dutch oven + place a paper towel lined plate. Reduce the heat to medium low. Add another 2 tbsp of EVOO to the pan, and add in the onion + garlic. Cook for about 5 minutes, stirring regularly. Season with salt, pepper, and pinch of red pepper flakes, and add in the beans. Pour in the white wine + cook for another 10 minutes.

In the meantime, add half of the butternut squash to a blender and add just enough stock to cover the veggies. Puree until smooth. Add the pureed butternut squash + the remaining roasted squash pieces to the pan with the beans, stir, and cover the pan. Reduce the heat to low and cook for another 10-12 minutes. Uncover the pan + stir in the parmesan. Finally, split the balls of burrata over the beans, and cook for another 2-3 minutes. Just enough time for the burrata to become warm + melty.

Serve in warmed bowls with a sprinkle of red pepper + crispy sage leaves on top, and a hunk of ciabatta nestled on the side. Enjoy!

***also love serving this over a small beg of arugula if you have it on hand!