- VE
- VN
- LC
Cozy Fall Stew with Butter Beans and Butternut Squash
Creamy, cozy, and full of fall flavor, this Butternut Beans dish lands perfectly between a soup and a stew. I tested it both thinner and thicker before finding that ideal middle ground where roasted butternut squash melts into the bean base, butter beans add hearty texture, and every spoonful feels like a warm, satisfying hug in a bowl.
Ingredients
Instructions
- Step 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and drizzle with olive oil.
- Step 2
Toss cubed butternut squash in oil and roast for about 30 minutes, until golden and caramelized.
- Step 3
Meanwhile, sauté chopped onion and salt in a Dutch oven until soft and golden, 15-20 minutes.
- Step 4
Blend drained navy beans with 1 cup of water until smooth and creamy.
- Step 5
Add roasted squash, cream-of-bean mixture, 2 cups water, and drained butter beans to the pot.
- Step 6
Add herbs and chili or red pepper flakes. Simmer 25-30 minutes until thickened and aromatic.
- Step 7
Stir in lemon juice and nutmeg. Simmer 5 more minutes. Remove herbs before serving.
- Step 8
Serve warm, topped with toasted breadcrumbs or pecans if desired.
Per serving
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