Photo: Winter Squash and White Bean Bake

Winter Squash & White Bean Bake

This recipe makes for a decadent and quick crowd-pleaser that’ll keep you out of the kitchen and back to enjoying the holidays!

6-8 Servings

Recipe Categories:

EntreesHoliday Nut-FreeSoy-Free

Updated: Fri, 04/20/2018 - 10:11pm


  • Olive oil
  • 1 (10-ounce) bag pearl onions, washed
  • 8 ounces orzo pasta
  • 8 Tablespoons butter (1 stick)
  • 2 cups cubed winter squash (such as kabocha, butternut or acorn)
  • 2 cups Brussels sprouts, root ends removed and cut into quarters
  • 1 (15-ounce) can cannellini bean, drained and rinsed
  • 2 teaspoons dried basil + more to garnish
  • 2 teaspoons dried thyme + more to garnish
  • Salt and pepper, to taste
  • Balsamic vinegar, to taste
  • ½ shredded Parmesan cheese


  1. Preheat oven to 375°. Grease an 8" x 8" baking dish with olive oil.
  2. Bring a large pot of salted water to a boil. Add pearl onions and boil for 2 minutes. Use a slotted spoon to transfer onions to a large bowl of cold water. Cook pasta in the same boiling water, according to package directions. Drain and rinse. Drizzle a little olive oil over pasta to keep it from sticking.
  3. When pearl onions are cool enough to handle, trim off the root ends. From the stem end, squeeze the onion between your thumb and forefinger. The onion should slip right out of its skin. Cut into quarters. Set aside.
  4. Melt butter in a large skillet over medium heat.
  5. Stir in onions, orzo, squash, Brussels sprouts and beans. Season with herbs, salt and pepper.
  6. Sauté and stir for a couple minutes to coat all ingredients with butter.
  7. Pour half the mixture into prepared baking dish. Lightly drizzle with balsamic vinegar and ½ of the Parmesan cheese. Pour in remaining half of mixture and repeat balsamic drizzle and Parmesan. Bake for 30 minutes. Let cool and garnish with dried herbs before serving. Enjoy!