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Grilled Autumn Vegetables with Sage Brown Butter Bean Dip

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!
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
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.