These creamy butternut squash butter beans are the perfect cozy fall or winter dinner. They’re made up of roasted butternut squash, tomato, carrot, red pepper, onion and (best of all!) an entire head of garlic. The veggies require 5 minutes of chopping, then everything goes in the oven, before blending and mixing in butter beans. You’re going to love this easy (& healthy) comfort dish!
Prep time: 5-10 minutes
Cook time: 40 minutes
Servings: 4
Ingredients
- 1/2 large or 1 small butternut squash
- 1 large tomato
- 1 large or 2 medium carrots
- 1 onion
- 1 head of garlic
- 1-2 red peppers (fresh or roasted from the jar)
- 1 1/2 tbsp olive oil
- 1/2 tsp paprika
- 1 tsp Italian seasoning
- Salt and pepper
- 3/4 cup vegetable stock or water
- 1/2 cup coconut milk (full-fat or light)
- Fresh basil leaves
- 3 cans of butter beans (400mL or 13.5 fl oz each)
Equipment
- Lined baking sheet
- Blender or hand mixer
- Pot or large pan
Instructions
- Preheat oven to 375F.
- Prepare the veggies: cube the butternut squash (with the peel, about 3/4 inch cubes), cut carrot(s) into 1/2 inch thick disks, halve the tomato, cut the onion into quarters, and cut the top off the head of garlic.
- If using fresh peppers, cut in half and de-seed. If using roasted red peppers from a jar, skip this step (see notes).
- To a lined baking sheet, add the butternut squash, tomato, carrots, onion, the head of garlic and seasonings (paprika, Italian seasoning, salt, pepper). Add 1/2 tbsp of olive oil to the top of the head of garlic, then drizzle 1 tbsp of olive oil on the remaining veggies and toss with your hands to coat well.
- Roast in the oven for 35 minutes, or until the butternut squash and carrots are tender when poked with a fork.
- If using an immersion blender, transfer all of the roasted veggies to a pot (adding the roasted red pepper now, if using jarred peppers) and squeeze the garlic out of its peels (be careful not to burn yourself). Add the vegetable stock, coconut milk and some fresh basil leaves, then blend until smooth and creamy (it should be relatively thick). If using a blender, blend together all of the veggies, liquids and basil leaves, then transfer to a pot on medium-low heat.
- Drain and rinse 3 cans of butter beans. Add to the pot and mix well, removing from heat after a few minutes once warmed.
- Serve with a drizzle of coconut milk and chopped basil leaves as garnish and enjoy!
Notes
*If using fresh red peppers, cut in half, de-seed, and add to the baking sheet with the rest of the veggies. If using jarred, blend them with the roasted veggies in step 6.
*I like using a veggie bouillon cube/bouillon paste along with water, as I find it has more flavour than veggie stock! Depending on your stock, taste and add salt, pepper, and more herbs accordingly (such as more basil!).
*I love serving this dish with toasted bread.
