Butternut Beans is a simple, one-pan main or side dish combining roasted butternut squash and tender cannellini beans in a smoky, creamy sauce. Perfect for busy weeknights or as a cozy, nourishing side.
If you're looking for a cozy, comforting dish that's easy to make yet full of flavor, this Butternut Beans recipe might be just what you need.
It brings together the natural sweetness of roasted butternut squash and the creamy, tender beans in a smoky, rich cream sauce.
The butternut squash caramelizes in the oven, giving it a lightly sweet and almost nutty flavor, while the butter beans add a creamy, hearty texture that balances out the dish.
I love how this recipe uses pantry staples like canned beans (I usually use cannellini or butter beans for this recipe, but most others work too!), cream and tomato paste, along with some basic spices, yet delivers something that feels a bit special. The best part? It comes together in just about 40 minutes, making it ideal for busy nights.
Plus, it's flexible - you can serve it as a vegetarian main, a side dish, or even as part of a grain bowl.
The tomato cream sauce, spiked with smoked paprika and oregano, adds depth to the sweetness of the squash. It's a dish that feels nourishing and hearty, perfect for chilly evenings when you want something simple but satisfying.
Whether you're a vegetarian or just looking for something meatless for dinner, Butternut Beans is a dish that'll likely make its way into your regular meal rotation.
We love eating nourishing and protein-packed beans and legumes at my house. If you're looking for more ways to get them into your diet, then you've got to try our family favorites including Cannellini Bean Soup, Crock Pot Black Beans, or Tomato White Bean Soup!
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Why You'll Love This Recipe
- Easy and Quick: With just a handful of ingredients and 40 minutes, you can have a hearty, flavorful dish on the table.
- Few Ingredients, Big Flavor: The combination of roasted butternut squash and creamy butter beans is a simple but rich pairing.
- Versatile: It can serve as a vegetarian main or side dish, making it a great addition to any meal plan.
- Healthy and Satisfying: Packed with fiber, protein, and vitamins from the beans and squash, it's a dish that's both nourishing and delicious.
- Great for Meal Prep: This dish keeps well, meaning you can make it ahead or store leftovers for easy meals throughout the week.
- It makes good use of canned beans. Try these other canned bean recipes.
Ingredients
- Butternut Squash: The star of the dish, bringing sweetness and a creamy texture when roasted. You can substitute with acorn squash or even sweet potatoes if needed.
- Beans: I usually use butter beans, cannellini beans or other white beans, but kidney beans would work too! The beans add heartiness and creaminess.
- Olive Oil: Adds richness and helps the squash caramelize. You can swap with avocado oil or vegetable oil.
- Yellow Onion: Provides a savory base for the dish. Red onions or shallots work well too if that's what you have on hand.
- Garlic: Adds depth and warmth to the sauce. Feel free to add extra cloves for more flavor.
- Tomato Paste: Creates a rich, concentrated base for the sauce. A little goes a long way in adding umami to the dish.
- Smoked Paprika: The key spice here, offering a smoky warmth that pairs beautifully with the squash. Regular paprika can work if smoked isn't available, but the smokiness is a nice touch.
- Dried Oregano and Thyme: These herbs give an earthy, Mediterranean flavor. You can swap with Italian seasoning if preferred.
- Double Cream (Heavy Cream): Brings the sauce together in a luscious, rich way. For a dairy-free option, you could use coconut cream or cashew cream.
- Grated Parmesan: Adds a salty, nutty flavor to the sauce. If you're looking for a dairy-free option, nutritional yeast provides a similar umami kick.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Peel the butternut squash, remove and discard the seeds, and cut the flesh into small ½-inch cubes. Toss the butternut squash cubes with half of the olive oil, plus the salt and pepper. Spread them in a single layer on a baking sheet.
Roast for 20-25 minutes, or until the squash is tender and caramelized, stirring halfway through.
While the squash is roasting, heat a large deep skillet over medium heat. Add the remaining olive oil and sauté the chopped onion until translucent but not browned, about 5 minutes.
Stir in the garlic, tomato paste, paprika, oregano and thyme, then stir in the cream and water.
Stir in the roasted butternut squash, butter beans, and parmesan, reduce the heat and simmer for about 5 minutes until everything is heated through and the sauce has thickened slightly.
Variations
- Add a pinch of red pepper flakes or a diced chili pepper for some heat.
- Stir in some shredded sharp cheddar or Gruyère along with the Parmesan for an extra cheesy sauce.
- A spoonful of harissa for a North African twist.
- A splash of lemon juice or apple cider vinegar for brightness.
- Fresh sage leaves sautéed in butter for a nutty, autumnal flavor.
- Sun-dried tomatoes for a bit of tangy sweetness.
- A swirl of pesto at the end for an herby kick.
Serving Suggestions
- Serve as a hearty main dish with a slice of crusty bread or warm naan on the side.
- Pair with a simple green salad or roasted vegetables for a balanced vegetarian meal.
- It works well as a side dish along with your favorite proteins. Try it with Portobello Mushroom Steaks, or Sticky Tofu.
- Spoon it over quinoa, farro, or brown rice for a nourishing grain bowl.
- Top with fried or poached eggs for a satisfying brunch option.
- Ways to Use It
- As a filling for wraps or stuffed pitas.
- Tossed with cooked pasta for a creamy, vegetable-packed meal.
- Served as a side dish for Thanksgiving or other holiday meals.
- Used as a topping for baked potatoes or sweet potatoes.
- Stirred into risotto for a creamy, flavorful addition.
Storage
Storage: Leftover Butternut Beans can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen as it sits, making for an even tastier next-day meal.
Freezing: You can freeze this dish in a freezer-safe container for up to 3 months. To reheat, let it thaw in the fridge overnight and warm it gently in a skillet, adding a splash of water or cream to refresh the sauce.
Top tips
- Even Squash Cubes: Cutting the squash into evenly sized cubes ensures they roast evenly and caramelize nicely.
- Don't Skimp on the Parmesan: The Parmesan adds a savory, umami depth to the sauce, so don't hold back unless you need a dairy-free option.
- Simmer Gently: When you add the cream, keep the heat low to avoid curdling or separating the sauce.
- Adjust the Consistency: If you like a thinner sauce, add a little more water or broth to loosen it up as it simmers.
FAQ
Absolutely! Use coconut cream instead of heavy cream and swap the Parmesan for nutritional yeast.
Yes, you can roast the squash and prep the sauce a day ahead for quicker assembly later.
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📖 Recipe
Butternut Beans
Equipment
- Large Pan
Ingredients
- ½ butternut squash peeled, deseeded, and cut into small cubes.
- 2 tablespoons olive oil divided
- ½ teaspoon salt and pepper
- 1 yellow onion finely chopped
- 3 garlic cloves minced
- 3 tablespoons tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 100 ml double cream heavy cream
- 4 tablespoons water
- 400 g cannellini beans drained (or butter beans) 15oz/400g
- 2 tablespoons grated parmesan
- Optional garnish: chopped parsley
Instructions
- Preheat your oven to 400°F (200°C).
- Peel the butternut squash, remove and discard the seeds, and cut the flesh into small ½ -inch cubes. Toss the butternut squash cubes with half of the olive oil, plus the salt and pepper. Spread them in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until the squash is tender and caramelized, stirring halfway through.
- While the squash is roasting, heat a large deep skillet over medium heat. Add the remaining olive oil and sauté the chopped onion until translucent but not browned, about 5 minutes.
- Stir in the garlic, tomato paste, paprika, oregano and thyme.
- Stir in the cream and water, then stir in the roasted butternut squash, beans, and parmesan, reduce the heat and simmer for about 5 minutes until everything is heated through and the sauce has thickened slightly.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
RetroVintageMonkey says
Delicious! I made it vegan using cashew cream and nutritional yeast. Also added baby spinach at the end to add more veg and color. Generous squeeze of lemon really adds a lot.