Roasted Winter Squash Wedges With Garlic-Chili-Lime Vinaigrette & White Beans

December, February, January, October, September

Recipe courtesy of Jodi Belluz, Belluz Farms

This dish is one of three vegetarian platters demonstrated by Jodi Belluz in our January 2022 show.  All three of these delicious recipes are easy and versatile; they can be prepared ahead and served warm or cold; they can be refrigerated in their individual components and assembled into wonderful packed lunches.  Makes about 4-5 servings as a meal.


  • 1 medium or 2 small, sweet winter squash(es) – like acorn, delicata or buttercup/kabocha
  • ½ cup cold pressed canola oil + more for roasting squash
  • 2 small or 1 large garlic clove
  • 3 tbsp fresh lime juice, or to taste
  • 1 tsp dried chili flakes or to taste
  • about 2 tbsp chopped cilantro (frozen from last summer)
  • 1 cup of dried beans – white, cranberry, black turtle (pre-soaked for 12 – 24hrs – see note)


Soak your beans overnight.

Jodi’s note on soaking:  “You don’t have to soak your beans before cooking, but I find that it really reduces the cooking time and makes them more digestible.  I’m told that if you soak grains and pulses before cooking, the phytic acid is released into the soaking water making the minerals and nutrients more readily available to us.  

Cook your beans:

Drain and rinse your soaking beans.  Then, place the beans in a medium to large pot.  Add water to cover the beans by about 2-3 inches.  Bring to a rapid boil over high heat, then cover pot and reduce heat to low – simmering for about 40 min.  Depending on the age of your dried beans, this can take up to 1-1/2 hrs.  Every now and then, check that the beans are actively simmering and still covered by water – add more if necessary.  You want the beans to be soft and creamy so check at the 30-minute mark and then check again every 10 minutes as needed.   Drain and set aside in a bowl when done.

While your beans are cooking, start on the squash:

Line a baking sheet with parchment paper and pre-heat your oven to 400F. 

Halve your squash lengthwise, then cut off and discard the stem ends.  Scoop out seeds and cut your squash into ¾ inch wedges.  You’ll be leaving the skin on here – hurray! The skin is edible, actually, but folks can just eat around it too.  Arrange squash on your baking tray, drizzle liberally with oil and toss it all with your hands to make sure they’re all well covered.  Spread out evenly, season well with salt and pepper.

While the squash roasts and the beans bubble away, make your dressing:

Grate your garlic into a small bowl and whisk in lime juice, chili flakes (to taste), cilantro and about ½  cup of oil.  Season with salt and pepper.  Taste and adjust seasoning or lime juice as you like.

Assemble your platter:

To assemble, first drizzle about ½ the vinaigrette over your beans and toss.  Then lay out your beans in a shallow serving bowl or platter.  Arrange your squash wedges over top.  Drizzle the remaining vinaigrette over the squash wedges.  Sprinkle frozen cilantro or parsley over top – if you don’t have that – you can used dried parsley or herbs for a little green. 

Serve warm, at room temperature or cold! 

Watch Jodi make this in our January 2022 video!

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