Carole Food.
Smoky Butternut Squash Beans
Butternut squash isn’t the easiest of vegetables to prep, but this is a very simple way to prepare it for roasting. It doesn’t involve any peeling, all you need to do is slice the squash in half, scoop out the seeds and then it’s ready to roast! You could use the sauce here for lots of things - obviously beans are great - but pasta would be delicious too!
Jump to recipeButternut squash isn’t the easiest of vegetables to prep, but this is a very simple way to prepare it for roasting. It doesn’t involve any peeling, all you need to do is slice the squash in half, scoop out the seeds and then it’s ready to roast! You could use the sauce here for lots of things - obviously beans are great - but pasta would be delicious too!
Why you’ll love this dish
- Seasonal - butternut squash is the perfect vegetable to celebrate the start of autumn!
- Easy - as mentioned before, butternut squash recipes aren’t always the easiest with the prep side of things! But I can assure you that this recipe is surprisingly simple!
What ingredients do you need for this dish (includes possible substitutions)?
Butter: I love the creaminess that the butter adds to the dish, but it can be substituted for sunflower/vegetable/olive oil.
Butternut squash: if you want, this can be substituted with pumpkin!
Red onion: can be substituted with brown onion or shallots.
Garlic: garlic is a key flavour in this dish so it’s best to keep it in there! You can also add as much as you want because roasted garlic is fairly subtle in flavour.
Parmesan/vegetarian Italian hard cheese: gives umami and seasoning to the dish!
Vegetable stock: can be subsisted with chicken stock or omitted (just make sure you add a bit more salt to the final dish if you do leave it out).
Cannellini beans: can be substituted with butter beans or other beans!
Smoked paprika: adds a depth of flavour and smokiness to the dish.
Chopped parsley: can be substituted with other herbs (e.g. basil, coriander).
What to serve this with?
This is great served by itself with some pan fried broccoli or spinach! It would also be very delicious with some chorizo or chicken.
Instructions
Roast the butternut squash
Preheat the oven to 220c/200c fan. Add the squash, onion and garlic to a baking tray. Place in the oven for about 30 minutes, or until the squash is tender. The time taken will really depend on how large your squash is though!
Blend the sauce
Once cooked, scoop the flesh out of the squash and place in a blender. Squeeze the garlic out of the cloves and place in the blender too, alongside the onion, parmesan/vegetarian Italian hard cheese and vegetable stock. Blend until smooth.
Heat the beans
In a large frying pan over a low-medium heat, add the butter. Once melted add the smoked paprika. Cook for 1 minute. Stir in the beans and squash mixture and gently heat through. Top with chopped parsley and that’s everything!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave or on the hob.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another bean dish, be sure to try out these recipes:
Smoky Butternut Squash Beans
Butternut squash isn’t the easiest of vegetables to prep, but this is a very simple way to prepare it for roasting. It doesn’t involve any peeling, all you need to do is slice the squash in half, scoop out the seeds and then it’s ready to roast! You could use the sauce here for lots of things - obviously beans are great - but pasta would be delicious too!
Ingredients
- 1-2 tbsp butter
- 1/2 butternut squash, seeds removed (about 480g)
- 1 red onion, peeled and quartered
- 4 large garlic cloves (6-8 if small cloves)
- 30g parmesan/vegetarian Italian hard cheese
- 65ml vegetable stock
- 2 400g can cannellini beans, drained (drained weight 480g)
- 1.5 tsp smoked paprika
- 2 tbsp chopped parsley
- Oil, salt
Method
- Preheat the oven to 220c/200c fan.
- Add the squash, onion and garlic to a baking tray. Place in the oven for about 30 minutes, or until the squash is tender. The time taken will really depend on how large your squash is though!
- Once cooked, scoop the flesh out of the squash and place in a blender. Squeeze the garlic out of the cloves and place in the blender too, alongside the onion, parmesan/vegetarian Italian hard cheese and vegetable stock. Blend until smooth.
- In a large frying pan over a low-medium heat, add the butter. Once melted add the smoked paprika. Cook for 1 minute.
- Stir in the beans and squash mixture. Gently heat through.
- Top with chopped parsley and that’s everything.
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Contact
See an issue or have a question? Send an email to contact.carolefood@gmail.com
