Name: Grilled Autumn Vegetable Platter with Sage Brown Butter Bean Dip
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 people
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 olive oil for 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) cans cannellini beans, (drained and rinsed); 1 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons ice water