Roasted White Beans with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just about an hour, and honestly, most of the work is just chopping. Roasted white beans with butternut squash is a hearty vegetarian main that feels fancy enough for company but simple enough for a Tuesday night. White beans are packed with fiber and protein, so you'll feel satisfied and energized afterward. The sweet roasted squash balances perfectly with the savory garlic and sage, while a splash of balsamic vinegar and lemon zest brighten everything up. It's budget friendly, naturally gluten free, and tastes even better the next day.
Ella x
Ingredients
- 1 mediumbutternut squash(peeled, cubed into 1-inch pieces)
- 2 canscanned white beans(drained and rinsed)
- 4 tablespoonsolive oil
- 6garlic cloves(thinly sliced)
- 10fresh sage leaves(roughly chopped)
- 1 smallred onion(diced)
- 237 mlvegetable broth
- 2 tablespoonsbalsamic vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, half the salt, and black pepper on a large baking sheet, spreading in a single layer.
Tip: Cut squash into uniform pieces so they roast evenly.
- 2
Roast the squash for 20-25 minutes, stirring halfway through, until golden and tender at the edges.
Tip: The squash should be caramelized but still hold its shape.
- 3
While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Tip: Watch the garlic closely to prevent browning, which makes it bitter.
- 4
Add the diced red onion to the skillet and cook for 3-4 minutes until softened and slightly translucent.
- 5
Stir in the fresh sage leaves and red pepper flakes, cooking for another 30 seconds to release the sage's essential oils.
- 6
Add the drained white beans and vegetable broth to the skillet, bringing the mixture to a gentle simmer. Cook for 5 minutes to allow the flavors to meld.
- 7
Once the butternut squash is done roasting, carefully transfer it to the skillet with the beans. Pour in the balsamic vinegar and remaining salt, gently folding everything together.
Tip: Be gentle to avoid breaking apart the roasted squash pieces.
- 8
Simmer everything together for 3-4 minutes, then remove from heat. Taste and adjust seasonings as needed.
- 9
Divide the roasted white beans and squash among serving bowls, garnish with fresh lemon zest, and drizzle with any remaining pan juices.
Tip: Serve warm with crusty bread or over a bed of greens for a complete meal.
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