Grilled Autumn Vegetables with Sage Brown Butter Bean Dip

Nothing warms the heart quite like a colorful plate of Grilled Autumn Vegetables with Sage Brown Butter Bean Dip. As the leaves turn and the air gets crisp, I find myself craving the rich flavors of the season. It’s a recipe that resonates with memories of family gatherings, where laughter and good food fill the air. Picture a vibrant assortment of squash, peppers, and onions sizzling on the grill, infused with the aromatic essence of sage brown butter. It’s a dish that celebrates the bounties of fall, embodying the spirit of togetherness.

I remember the first time I made this dish; it was during a cozy Thanksgiving get-together. The grill was my canvas, and the vegetables were my palette. As I brushed olive oil over the fresh produce, an inviting aroma filled the backyard. I could hardly wait to serve this vibrant creation with the creamy bean dip that perfectly complements the smoky flavors of the grilled veggies. Each bite transports me back to that gathering, making it a cherished recipe in my kitchen.

So, whether you’re hosting a fall dinner party or simply looking to enjoy the season’s harvest, the Grilled Autumn Vegetables with Sage Brown Butter Bean Dip is sure to impress. It’s not just a recipe; it’s a celebration of flavors that brings warmth and joy to the table.

Everything You Need for Grilled Autumn Vegetables with Sage Brown Butter Bean Dip

Gathering the right ingredients is crucial for crafting the perfect dish. For the Grilled Autumn Vegetables with Sage Brown Butter Bean Dip, we’re focusing on seasonal vegetables that come together beautifully. Each ingredient plays a role in creating depth and flavor, from the hearty squashes to the delightful bean dip. Let’s take a closer look at these vibrant components:

• 1 butternut squash, sliced and seeds removed – this sweet and nutty squash is a fall favorite.
• 1 acorn squash, sliced and seeds removed – adds a slightly peppery flavor to the mix.
• 1 delicata squash, sliced and seeds removed – with its tender skin and sweet flesh, it’s a seasonal gem.
• 1 eggplant, sliced into rounds – provides a beautiful color and meaty texture.
• 1 zucchini, cut into wedges – adds a soft bite with a hint of sweetness.
• 1 sweet potato, cut into wedges – brings a comforting sweetness that balances the dish.
• 1 red onion, quartered – its sharpness mellows beautifully when grilled.
• 1 head of cauliflower, cut into florets – gives a lovely crunch and absorbs flavors well.
• 1 bell pepper or a handful of mini sweet peppers – adds a pop of color and sweetness.
• Olive oil for brushing – essential for grilling and enhancing flavors.
• Kosher sea salt – highlights the natural flavors of the vegetables.
• Freshly cracked black pepper – adds a hint of spice.
• Freshly grated nutmeg – a warm spice that adds depth.
• Pepitas for garnish – adds crunch and visual appeal.
• 6 tablespoons unsalted butter – for making the sage brown butter.
• 10 to 12 sage leaves – infuse the butter with their aromatic flavor.
• 2 (15 ounce) cans cannellini beans, drained and rinsed – the base for our creamy dip.
• 1 teaspoon garlic powder – for added flavor.
• 1/4 teaspoon salt – to season the dip.
• 1/4 teaspoon pepper – for a touch of spice.
• 2 tablespoons ice water – helps achieve the perfect creamy consistency.

Grilled Autumn Vegetables with Sage Brown Butter Bean Dip Instructions

Cooking the Grilled Autumn Vegetables with Sage Brown Butter Bean Dip is a fun and rewarding experience. Follow these steps to create a delicious dish that will impress everyone.

1. Start by preparing your vegetables. Slice the butternut squash, acorn squash, delicata squash, eggplant, zucchini, sweet potato, red onion, and cauliflower into evenly sized pieces. This ensures they cook uniformly. Remember, keeping the skin on the squash is perfectly fine, especially for added texture. But if you prefer, feel free to peel them!
2. Heat your grill to medium-high, about 400 degrees Fahrenheit. Preheating is essential for achieving those beautiful grill marks and ensuring the vegetables cook evenly.
3. While the grill heats up, brush or spray the vegetables with olive oil. Be generous here! This not only helps with cooking but also enhances the flavor. Sprinkle liberally with kosher sea salt, freshly cracked black pepper, and a few grates of freshly grated nutmeg for a touch of warmth.
4. Once the grill is ready, add the vegetables to the grates. Start with the starchy ones like butternut squash and sweet potatoes, as they take longer to cook. Follow with cauliflower and red onion, and finally add the quicker-cooking eggplant, zucchini, and bell peppers.
5. Grill the vegetables, turning them occasionally. The butternut squash and sweet potatoes will need about 12 to 15 minutes, while the cauliflower and red onion should take 8 to 10 minutes. The eggplant, zucchini, and bell peppers will only need about 5 to 8 minutes.
6. Look for tender, slightly charred vegetables. When they’re done, remove them from the grill and let them rest while you prepare the bean dip.
7. In a saucepan, melt the unsalted butter over medium heat. Start whisking immediately as it bubbles. After a few minutes, you should see brown bits forming at the bottom of the pan—this is the brown butter. Once you achieve that golden color, remove from heat and add sage leaves. Let them steep for flavor.
8. In a food processor, combine the cannellini beans, garlic powder, salt, and pepper. Blend until smooth and creamy. As you blend, stream in the brown butter (reserving some for garnish) and a bit of ice water to reach the desired consistency.
9. Add the remaining sage leaves into the dip, reserving one for garnish. Mix until combined.
10. To serve, spoon the creamy bean dip into a bowl, drizzle with the remaining brown butter, and top with the reserved sage leaf. Serve the grilled vegetables alongside the dip, garnished with pepitas for that crunchy texture.

Helpful Notes about Grilled Autumn Vegetables with Sage Brown Butter Bean Dip

Cooking is all about experimentation, and I love sharing tips that enhance your experience with the Grilled Autumn Vegetables with Sage Brown Butter Bean Dip. Here are some key points to keep in mind:

• Storage: Store leftover grilled vegetables in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze the grilled vegetables, but they may lose their crispness when reheated. For the best results, enjoy them fresh.
• Pairing: This dish pairs wonderfully with crusty bread, a fresh salad, or even as a topping for grain bowls.
• Customization: Don’t hesitate to switch up the dips. A tahini sauce or hummus could also complement the grilled vegetables beautifully.
• Presentation: Serve on a rustic platter for a beautiful presentation that showcases the colorful veggies.

Pairing Suggestions for Grilled Autumn Vegetables with Sage Brown Butter Bean Dip

When it comes to serving the Grilled Autumn Vegetables with Sage Brown Butter Bean Dip, the possibilities are endless. This dish is not only a feast for the eyes but also a versatile centerpiece for any meal. Here are some pairing suggestions to inspire you:

• Grain Bowls: Serve the grilled vegetables over a bed of quinoa or brown rice for a wholesome meal.
• Fresh Salads: Add the grilled veggies to a green salad for a hearty twist.
• Crusty Breads: Pair with slices of fresh baguette or a homemade focaccia to soak up the creamy dip.
• Occasions: This dish shines at fall gatherings, Thanksgiving dinners, or casual barbecues.
• Seasonal Sides: Complement with seasonal sides like roasted potatoes, a pumpkin soup, or a simple arugula salad.
• Storage Tips: If you have leftovers, store them in an airtight container for up to three days. Reheat gently in the oven or microwave.

FAQ

Conclusion

The Grilled Autumn Vegetables with Sage Brown Butter Bean Dip is a heartwarming dish that captures the essence of fall. It’s perfect for gatherings, family dinners, or even a cozy night in. I encourage you to try this recipe, as it brings together the flavors of the season in a delightful way. Sharing it with loved ones will make it even more special. Enjoy every bite of this vibrant celebration of autumn!

Grilled Autumn Vegetables with Sage Brown Butter Bean Dip

Craving something warm and savory? The Grilled Autumn Vegetables with Sage Brown Butter Bean Dip is your ticket to a delicious fall feast. With a medley of vibrant roasted vegetables and a creamy bean dip, this dish is perfect for cozy gatherings. Elevate your autumn dining experience tonight!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Side Dishes

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1 butternut squash sliced and seeds removed
• 1 acorn squash sliced and seeds removed
• 1 delicata squash sliced and seeds removed
• 1 eggplant sliced into rounds
• 1 zucchini cut into wedges
• 1 sweet potato cut into wedges
• 1 red onion quartered
• 1 head of cauliflower cut into florets
• 1 bell pepper or a handful of mini sweet peppers
• olive oil for brushing or spray
• kosher sea salt
• freshly cracked black pepper
• freshly grated nutmeg
• pepitas for garnish
• 6 tablespoons unsalted butter
• 10 to 12 sage leaves
• 2 (15 ounce) cannellini beans drained and rinsed
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons ice water

Equipment

• Grater
• Chef's Knife
• Blender
• Food Processor
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. Start by preparing your vegetables. Slice the butternut squash, acorn squash, delicata squash, eggplant, zucchini, sweet potato, red onion, and cauliflower into evenly sized pieces. This ensures they cook uniformly. Remember, keeping the skin on the squash is perfectly fine, especially for added texture. But if you prefer, feel free to peel them!
2. Heat your grill to medium-high, about 400 degrees Fahrenheit. Preheating is essential for achieving those beautiful grill marks and ensuring the vegetables cook evenly.
3. While the grill heats up, brush or spray the vegetables with olive oil. Be generous here! This not only helps with cooking but also enhances the flavor. Sprinkle liberally with kosher sea salt, freshly cracked black pepper, and a few grates of freshly grated nutmeg for a touch of warmth.
4. Once the grill is ready, add the vegetables to the grates. Start with the starchy ones like butternut squash and sweet potatoes, as they take longer to cook. Follow with cauliflower and red onion, and finally add the quicker-cooking eggplant, zucchini, and bell peppers.
5. Grill the vegetables, turning them occasionally. The butternut squash and sweet potatoes will need about 12 to 15 minutes, while the cauliflower and red onion should take 8 to 10 minutes. The eggplant, zucchini, and bell peppers will only need about 5 to 8 minutes.
6. Look for tender, slightly charred vegetables. When they’re done, remove them from the grill and let them rest while you prepare the bean dip.
7. In a saucepan, melt the unsalted butter over medium heat. Start whisking immediately as it bubbles. After a few minutes, you should see brown bits forming at the bottom of the pan—this is the brown butter. Once you achieve that golden color, remove from heat and add sage leaves. Let them steep for flavor.
8. In a food processor, combine the cannellini beans, garlic powder, salt, and pepper. Blend until smooth and creamy. As you blend, stream in the brown butter (reserving some for garnish) and a bit of ice water to reach the desired consistency.
9. Add the remaining sage leaves into the dip, reserving one for garnish. Mix until combined.
10. To serve, spoon the creamy bean dip into a bowl, drizzle with the remaining brown butter, and top with the reserved sage leaf. Serve the grilled vegetables alongside the dip, garnished with pepitas for that crunchy texture.

Notes

Storage: Store leftover grilled vegetables in an airtight container in the refrigerator for up to three days. Freezing: You can freeze the grilled vegetables, but they may lose their crispness when reheated. For the best results, enjoy them fresh. Pairing: This dish pairs wonderfully with crusty bread, a fresh salad, or even as a topping for grain bowls. Customization: Don’t hesitate to switch up the dips. A tahini sauce or hummus could also complement the grilled vegetables beautifully. Presentation: Serve on a rustic platter for a beautiful presentation that showcases the colorful veggies.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!