Roasted delicata squash with cilantro-lime rice, crispy white beans, and warm smoked corn cream

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Line a large baking sheet with parchment paper.

2. 2

   Place the delicata squash on the sheet with 2 tablespoons (30 ml) olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, the dried oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and roast for 25 to 30 minutes at 425°F / 220°C, turning halfway through, until tender and browned.

3. 3

   Meanwhile, dry the white beans very well with a clean towel. Toss them with 1 tablespoon (15 ml) olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on an open section of the baking sheet during the last 15 minutes of roasting at 425°F / 220°C, until golden and lightly crisp.

4. 4

   For the rice, heat 1 tablespoon (15 ml) olive oil in a medium saucepan over medium heat. Add half of the chopped onion and 2 garlic cloves; cook for 3 minutes until softened. Stir in the rice and cook for 1 minute. Add 1 3/4 cups (420 ml) vegetable broth and 1/2 teaspoon salt. Bring to a boil, cover, reduce the heat, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

5. 5

   Fluff the rice with a fork and add the zest of 1 lime, 2 tablespoons (30 ml) lime juice, and the chopped fresh cilantro. Toss gently and keep warm.

6. 6

   For the warm smoked corn cream, heat the remaining 1 tablespoon (15 ml) olive oil in a small skillet over medium heat. Add the remaining onion and the remaining 2 garlic cloves; cook for 3 to 4 minutes. Add the corn, 1/2 cup (120 ml) vegetable broth, the oat milk, nutritional yeast, the remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1 tablespoon (15 ml) lime juice. Cook for 5 minutes until the corn is tender and fragrant.

7. 7

   Transfer the corn mixture to a blender and blend until smooth and creamy. If needed, adjust with 1 to 2 extra tablespoons of water for a pourable texture. Taste and adjust salt and pepper as needed.

8. 8

   To serve, divide the cilantro-lime rice among plates. Top with the roasted delicata squash, add the crispy white beans, and finish with the warm smoked corn cream. Garnish with a little more cilantro and a few drops of juice from the remaining lime.

9. 9

   Serve immediately while warm to keep the contrast between the tender squash, aromatic rice, crispy beans, and silky corn cream.